This is the perfect, easy salad to introduce your family to Quinoa. Crunch, fresh squash drizzled with a citrus dressing and tossed with salty parmesan cheese. Great as a side dish and fabulous for lunch the next day.
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 (zucchini, yellow 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 (you can also substitute almonds, hazelnuts or pine nuts)
- 1/4 cup fresh basil leaves, thinly sliced
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