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Summer Squash and Quinoa Salad

Sunnyside Cook

Dawn Dobie
Lemony, crunchy summer salad with a hefty dose of protein from quinoa
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 1/2 cup uncooked quinoa (rinsed in a fine-mesh sieve and drained)
  • 1 3/4 teaspoons kosher salt – divided (see below)
  • 1 pound assorted summer squash
  • 2 tablespoons finely grated Parmesan cheese plus 1/4 cup shaved with a peeler
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • 1/2 cup fresh parsley leaves finely chopped
  • 1/2 cup walnuts or almonds chopped
  • 1/4 cup fresh basil leaves finely minced

Instructions
 

  • Cut squash into 1/8-inch slices, some lengthwise and some cross-wise. (I used inch-long sections for the lengthwise cuts.)
  • Transfer one layer of squash pieces to a large colander. Sprinkle the layer with 1/2 teaspoon of salt, cover with another layer of squash, salt, and repeat one more time until all squash is salted. (You will use a total of 1 1/2 teaspoons of salt for this step.)
  • Let the squash sit in the colander undisturbed for about 30 minutes while you prepare the quinoa. It will “sweat” out extra moisture and become slightly wilted in appearance, but still be brightly colored.
  • Bring quinoa and 4 cups of water to a boil in a medium saucepan. Add 1/4 teaspoon of salt when the water is boiling, stir, cover the pan and reduce the heat to medium-low. Simmer until the quinoa is tender but not to the point of being mushy, 12 to 15 minutes.
  • Drain the quinoa in the same sieve you rinsed it in and return it to the hot saucepan. Cover the pan and allow to sit for 15 minutes. Uncover the pan, fluff the quinoa with a fork and let cool.
  • Rinse the squash well under cold water and drain thoroughly. Dry the squash pieces with paper towels.
  • Whisk the dressing together by combining the lemon zest, grated Parmesan, lemon juice and vinegar in a measuring cup or bowl. Gradually whisk in the olive oil. Season the dressing to taste with pepper.
  • Combine the squash, quinoa, parsley, nuts, and basil in a large bowl. Pour as much of the dressing as you would like to use over and toss to coat.
  • Garnish with shaved Parmesan.

Notes

Adapted from a recipe created by Soa Davies in Bon Appétit (August 2012)