Summer Squash and Red Quinoa Salad with Walnuts Recipe |

Susan Miller


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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Makes 4 to 6 servings
20 Min
No-Cook or Other


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


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