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.