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 (use medium and small for the best flavor)
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
1/4 cup fresh basil leaves, torn
Directions
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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 to 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
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Cut squash into 1/8-inch-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons 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.
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Whisk grated Parmesan, zest, juice and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
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Combine squash, quinoa, parsley, walnuts and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
Serves 4 to 6
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