- 4
- 20 mins
- 35 mins
Ingredients
- 1/2 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
- Freshly ground black pepper
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup walnuts, toasted
- 1/4 cup fresh basil leaves, torn
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,
1215 minutes. Drain; return quinoa to hot
saucepan. Cover and let sit for 15 minutes.
Uncover; 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 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.
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.
Per serving: 350 calories, 29 g fat, 3 g fiber
Nutritional analysis provided by
Bon Appétit