summer squash and red quinoa salad with walnuts recipe | epicurious.com
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For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.
yield
serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For summer squash and red quinoa salad with walnuts recipe | epicurious.com
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1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
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2 teaspoons kosher salt plus more for seasoning
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1 pound assorted summer squash
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2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
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1 teaspoon finely grated lemon zest
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2 tablespoons fresh lemon juice
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1 tablespoon Sherry vinegar
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6 tablespoons extra-virgin olive oil
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Freshly ground black pepper
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1/2 cup flat-leaf parsley leaves
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1/2 cup walnuts, toasted
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1/4 cup fresh basil leaves, torn
How To Make summer squash and red quinoa salad with walnuts recipe | epicurious.com
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1Bring quinoa and 4 cups water to a boil in a medium saucepan.
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2Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, saucepan.
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3Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
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4Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat.
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5Let sit until slightly wilted, about 15 minutes.
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6Rinse under cold water and drain well. Pat dry with paper towels.
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7Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil.
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8Season dressing with salt and pepper.
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9Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
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10Per serving: 350 calories, 29 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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Categories & Tags for Summer Squash and Red Quinoa Salad with Walnuts Recipe | Epicurious.com:
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