Summer salad are pretty much our favorite thing and trust us, this recipe does not disappoint. Delicious summer squash combines with healthy red quinoa to form the perfect refreshing meal.
1/2 cup of red or other quinoa, rinsed in a fine-mesh sieve, drained
2 teaspoons of kosher salt plus more for seasoning
1 pound of assorted summer squash
2 tablespoons of finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon of finely grated lemon zest
2 tablespoons of fresh lemon juice
1 tablespoon of Sherry vinegar
6 tablespoons of extra-virgin olive oil
Freshly ground black pepper
1/2 cup of flat-leaf parsley leaves
1/2 cup of walnuts, toasted
1/4 cup of fresh basil leaves, torn
Bring the quinoa and 4 cups of water to a boil inside a medium saucepan. Season with the salt, cover, then reduce the heat to a medium-low setting, and simmer until the quinoa is tender but not mushy, which will take 12–15 minutes. Drain, then return the quinoa to the hot saucepan. Cover it and let it sit for 15 minutes. Uncover, then fluff with a fork and allow to cool.
Cut the squash into 1/8″-thick slices, some lengthwise and some crosswise. Transfer over to a large bowl, season it with 2 tsp. of salt, and toss to coat. Let it sit until it is slightly wilted, which should take about 15 minutes. Rinse under some cold water and drain well. Pat dry with some paper towels.
Whisk together the grated Parmesan, zest, the juice, and the vinegar in a medium bowl. Gradually whisk in the oil. Season the dressing with the salt and pepper.
Combine together the squash, quinoa, the parsley, walnuts, and the basil in a large bowl. Pour the dressing over; toss it to coat. Garnish it with the shaved Parmesan.
Photo: The Kitchen McCabe