summer squash and red quinoa salad with walnuts recipe | epicurious.com

Name: Summer Squash and Red Quinoa Salad with Walnuts Recipe | Epicurious.com
Prep time: 20 min
Cuisine: American
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

7 Pinches 1 Photo

Susan Miller

Flushing, MI

Updated on Jan 7, 2015

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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Summer Squash and Red Quinoa Salad with Walnuts Recipe | Epicurious.com was pinched from <a href=

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prep time 20 Min

cook time

method No-Cook or Other

yield Makes 4 to 6 servings

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

How To Make summer squash and red quinoa salad with walnuts recipe | epicurious.com

Step 1

Bring quinoa and 4 cups water to a boil in a medium saucepan.

Step 2

Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, saucepan.
Step 3

Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
Step 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.
Step 5

Let sit until slightly wilted, about 15 minutes.
Step 6

Rinse under cold water and drain well. Pat dry with paper towels.
Step 7

Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil.
Step 8

Season dressing with salt and pepper.
Step 9

Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
Step 10

Per serving: 350 calories, 29 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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