Summer Squash & Red Quinoa Salad With Walnuts
Recipe: #19562
June 14, 2015
"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
Ingredients
Nutritional
- 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.
Related
