Ingredients for Squash and Quinoa Salad lo-res

Summer Squash and Tri-Colored Quinoa with Walnuts
Recipe type: Salad Entrée
  • ¾ cup tri-color quinoa, rinsed
  • 2 lbs. assorted summer squash
  • 3 tbsp finely grated parmesan cheese
  • zest of 1 lemon
  • juice of ½ a lemon
  • 1 tbsp sherry vinegar
  • 6 tbsp extra-virgin olive oil
  • ½ cup flat-leaf parsley leaves
  • ½ cup walnuts, toasted
  • ½ cup basil leaves, torn into pieces
  1. Bring rinsed quinoa and 1½ cups of water to boil in a medium saucepan. Cover and reduce heat to medium-low and simmer until quinoa tender about 15 minutes. Turn off heat and let sit for 15 minutes, uncover, fluff with fork and cool.
  2. Cut squash into ⅛ inch thick slices, some vertically and others horizontally. Place in large bowl and season with 2 teaspoons of salt, toss to coat. Let sit till slightly wilted, about 15 minutes. Rinse under cool water, drain and pat dry with paper towels.
  3. Put in a small jar the parmesan cheese, lemon zest, lemon juice, sherry vinegar and olive oil, screw the lid on and shake well. Add salt and pepper to taste. Set aside.
  4. In a large bowl mix together the squash, quinoa, parsley, walnuts and basil. Pour dressing over the salad and toss to coat.
  5. Place on a serving dish and garnish with more parmesan cheese if you desire