Squash and Red Quinoa Salad with Walnuts |
Prep Time: 20 mins
Cook Time: 15 mins
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Yield:04-6
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INGREDIENTS: |
| 1/2 cup |
red or other quinoa, rinsed in a line mesh sieve, drained |
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| 2 tsp |
kosher salt plus more for seasoning |
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| 1 lb |
assorted summer squash |
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| 2 tbsp |
finely grated Parmesan plus 1/4 cup shaved with a peeler |
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| 1 tsp |
finely grated lemon zest |
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| 2 tbsp |
fresh lemon juice |
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| 1 tbsp |
Sherry vinegar |
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| 6 tbsp |
extra-virgin olive oil |
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freshly ground black pepper |
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| 1/2 cup |
flat-leaf parsley leaves |
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| 1/2 cup |
walnuts, toasted |
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| 1/4 cup |
fresh basil leaves |
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| DIRECTIONS: |
- Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to med-low, and simmer until quinoa is tender but not mushy, 12-15 mins. Drain; return quinoa to hot saucepan. Cover and let sit for 15 min. Uncover: fluff
- fluff with a fork and let cool.
- Cut squash into 1/8' thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 tsp salt, and toss to coat. Let sit until slightly wilted, about 15 mins. Rinse under cold water and drain well. Pat dry with paper towels.
- Whisk grated Parmesan, zest, juice, and vinegar ina medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
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www.CookingWithRenaLee.com |
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