Summer Squash And Red Quinoa Salad With Walnuts Recipe Epicuriouscom
SUMMER SQUASH AND RED QUINOA SALAD WITH WALNUTS RECIPE | EPICURIOUS.COM
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.
Provided by Susan Miller
Categories Salads
Time 20m
Number Of Ingredients 12
Steps:
- 1. Bring quinoa and 4 cups water to a boil in a medium saucepan.
- 2. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, saucepan.
- 3. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
- 4. 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.
- 5. Let sit until slightly wilted, about 15 minutes.
- 6. Rinse under cold water and drain well. Pat dry with paper towels.
- 7. Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil.
- 8. Season dressing with salt and pepper.
- 9. Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
- 10. Per serving: 350 calories, 29 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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SUMMER SQUASH AND RED QUINOA SALAD WITH WALNUTS
Web Jul 17, 2012 Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 tsp. salt, and toss to …
From bonappetit.com
4.2/5 (18)Estimated Reading Time 1 minServings 4-6Total Time 35 mins
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4.2/5 (18)Estimated Reading Time 1 minServings 4-6Total Time 35 mins
- 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.
- Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 tsp. 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.
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