Summer Squash and Red Quinoa Salad w/ Walnuts

By á-8565

Summer Squash and Red Quinoa Salad w/ Walnuts

Ingredients

• 1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
• 2 Tsp. kosher salt plus more for seasoning
• 1 Lb. assorted summer squash
• 2 tbsp. finely grated Parmesan plus 1/4 cup shaved with a peeler
• 1 Tsp. finely grated lemon zest
• 2 table spoon fresh lemon juice
• 1 tablespoon Sherry vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup walnuts, toasted
• Freshly Ground Pepper

Preparation

Step 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 cook.

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 minutes. Rinse under cold water and drain well; pat dry with paper towels.

Whisk grated Parmesan, zest, juice, and vinegar in a 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.