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Summer Squash & Red Quinoa Salad With Walnuts

Created by breezermom on June 14, 2015

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

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.