Red Quinoa and Summer Squash Salad

Ribbons of squash, crunchy pecans and a lemon vinaigrette combine with fluffy cooked quinoa to create a tasty salad that’s packed with nutrients.

30 min.
Makes 6 servings



1. In a medium saucepan, combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl. Cover and refrigerate.

2. Meanwhile, use a vegetable peeler to slice zucchini and squash lengthwise into thin ribbons; set aside.

3. For dressing, in a small bowl whisk together lemon juice, grated Parmesan, vinegar salt and pepper. Slowly add oil, whisking continually.

4. To assemble salad, in a large bowl combine cooked quinoa, yellow squash, zucchini and pecans. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours before serving. If desired, top each serving with Parmesan cheese shavings.

Quick Tip: Be sure to rinse quinoa before cooking to remove the saponin, a bitter substance that naturally coats the seeds.

Nutrition Per Serving

229 Calories, 17g Fat, 2g Saturated Fat, 0g Trans Fat, 1mg Cholesterol, 216mg Sodium, 16g Carbs, 2g Fiber, 1g Sugar, 4g Protein. Daily Values: 1% Vitamin A, 9% Vitamin C, 3% Calcium, 7% Iron
© 2017 Marsh Supermarkets, Inc.