Summer Squash and Red Quinoa Salad with Walnuts Recipe | Epicurious.com

Susan Miller

By
@zuzamiller

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.


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Serves:

Makes 4 to 6 servings

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn

Directions Step-By-Step

1
Bring quinoa and 4 cups water to a boil in a medium saucepan.
2
Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, saucepan.
3
Cover and let sit for 15 minutes.
Uncover; fluff with a fork and let cool.
4
Cut 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.
5
Let sit until slightly wilted, about 15 minutes.
6
Rinse under cold water and drain well. Pat dry with paper towels.
7
Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil.
8
Season dressing with salt and pepper.
9
Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
10
Per serving: 350 calories, 29 g fat, 3 g fiber
Nutritional analysis provided by Bon App├ętit

About this Recipe

Course/Dish: Rice Sides, Other Salads, Salads
Main Ingredient: Rice/Grains
Regional Style: American