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summer squash and red quinoa salad with walnuts recipe |

Recipe by
Susan Miller
Flushing, MI

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 |

  • 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 |

  • 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 Appétit

Categories & Tags for Summer Squash and Red Quinoa Salad with Walnuts Recipe |