Summer Squash and Red Quinoa Salad with Walnuts
A fresh and nutritious salad combining tender red quinoa with thinly sliced summer squash, toasted walnuts, fresh herbs, and Parmesan cheese in a bright lemon-sherry vinaigrette.
Ingredients
- •½ 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
- •to taste Freshly ground black pepper
- •½ cup flat-leaf parsley leaves
- •½ cup walnuts, toasted
- •¼ cup fresh basil leaves
- •torn
Cooking Instructions
- 1.
Bring quinoa and 4 cups 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, 12-15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
30 min
- 2.
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. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
20 min
- 3.
Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
5 min
- 4.
Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
5 min
