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Summer Squash & Red Quinoa Salad With Walnuts

Here's how you make Summer Squash & Red Quinoa Salad With Walnuts
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  • Servings: 6
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 1/2 ounces quinoa (1/2 cup red quinoa, may use regular, rinsed in a fine mesh sieve, drained)
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 pound squash (summer squash, assorted)
  • 2 tablespoons Parmesan cheese, finely grated
  • 1/4 cup Parmesan cheese, shaved (with a peeler)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 6 tablespoons olive oil (extra virgin)
  • Freshly ground black pepper
  • 1/2 cup fresh flat leaf parsley leaves
  • 2.2 ounces walnuts (1/2 cup, toasted and chopped)
  • 1/2 cup fresh basil leaves (torn)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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