Summer Squash & Red Quinoa Salad With Walnuts

Prep Time
Cook Time
Ready In

"Great for a side or main dish salad. It's best to use smaller squash in this for best flavor."

Original recipe yields 6 servings


  • Serving Size: 1 (140.5 g)
  • Calories 289.5
  • Total Fat - 22.1 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 4 mg
  • Sodium - 834.4 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 2.9 g
  • Protein - 7.6 g
  • Calcium - 107.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring quinoa and 4 cups of water to a boil in a medium saucepan. Season with salt, cover; reduce heat to medium low and simmer until quinoa is tender but not mushy, about 12-15 minutes. Drain, return the quinoa to the hot saucepan. Cover and let sit for 15 minutes. Uncover, fluff with a fork and let it cool.

Step 2

Cut squash into 1/8 inch slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt and toss to coat. Let it sit until slightly wilted, about 15 minutes.Rinse under cold water, and drain well. Pat dry with a paper towel.

Step 3

Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Step 4

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

Tips & Variations

No special items needed.


1 Reviews


This is an interesting salad which we enjoyed. I subbed wine vinegar for the sherry vinegar and forgot the basil but otherwise made as directed. Interesting and good! Thanks for sharing!


review by:
(17 Apr 2021)