The squash is best if using medium or small ones and the grains and nuts can be changed out.
|Red Quinoa and Squash Salad|
1 cup cooked red quinoa (follow package directions) Cooled
1 pound assorted summer squash
2 teaspoon Kosher salt
1/2 cup flat leaf parsley
1/2 cup walnuts, toasted
1/4 sup fresh basil leaves, torn
1/4 cup shaved Parmesan
Cut squash into 1/8th inch slices, some crosswise and some lengthwise.
Put in a squash in a large bowl, season with salt and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water, drain and pat dry.
Combine squash, quinoa, parsley, walnuts and basil in a large bowl.
Pour dressing over and toss to coat.
Garnish with shaved Parmesan
1 teaspoon lemon zest, finely grated
2 Tablespoons Parmesan cheese, finely grated
2 Tablespoons fresh lemon juice
1 Tablespoon Sherry vinegar
6 Tablespoons extra-virgin olive oil
salt and fresh pepper, to taste
In a small bowl, whisk lemon zest, grated Parmesan, lemon juice, and vinegar, gradually whisk in oil. Season with salt and pepper.