Name: Summer Squash and Red Quinoa Salad with Walnuts
Cook time: 20 minutes
Total time: 35 minutes
Yield: Makes 4 to 6 servings
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; ¼ cup Parmesan; 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

Summer squash and red quinoa salad with walnuts on a white plate.

Summer Squash and Red Quinoa Salad with WalnutsRomulo Yanes

For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.

Recipe information

Total Time
35 minutes
Yield
Makes 4 to 6 servings

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

¼ cup Parmesan

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, 12-15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
Step 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.
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; toss to coat. Garnish with shaved Parmesan.

Nutrition Per Serving

Per serving: 350 calories

29 g fat

3 g fiber

#### Nutritional analysis provided by Bon Appétit

TagsSalad Quinoa Rice & Grains Summer Squash Squash Vegetable Lemon Citrus Fruit Walnut Nut Side Main Dinner Gluten Free Vegetarian Easy Weeknight Meals Simmer Summer Bon Appétit

Recipe notes

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