Zucchini Summer Squash Salad with Quinoa

This easy zucchini recipe, Zucchini Summer Squash Salad with Quinoa, is layered with quinoa, nuts, cheese, and fresh herbs served as a side dish or salad.

Over at the coast a few weekends ago I was reminded of something I like about myself. And that is: I love cooking and waiting on my family! Which for me included a Zucchini Summer Squash Salad with Quinoa recipe that I’m sharing here today! :)

I teared up as I drove away from the Pacific Ocean, heading for our home in southern Oregon, because I knew that our family time had come to an end.

It’s what I was made for. Loving and feeding and helping my family.

And what I learned is that I want to cook and set the table for my family. I want to prepare the food–chop, measure, pour, stir, blend, mix– and pray for them as it nourishes their bodies and their souls. I say souls, because we usually have deep conversations around the table that far exceed any light chit-chat. Mixed in with laughter, of course. Someone is always making fun of themselves, or cracking a joke or two.

I even found myself doing the dishes, happy to be doing them, and felt connected, and loved that I could be doing such a task.

Our time together was centered around the food we ingested, the dirty plates, the silverware and stemware. I rinsed, I washed, and I dried. And then I did it again.

But I had a joyful heart (which honestly, I don’t always have at home, with tasks like these).

Even though life is often hectic, and with so many seemingly unnecessary chores, this trip reminded me how very blessed I am. It’s a natural expression of love, to take care of our families. :)

So I headed home with a new perspective.

Homemaking rituals and cooking (yummy new zucchini salad recipe) for my family is good, even while on vacation!

What’s your favorite way to use zucchini in a salad?

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Get the Recipe:

Zucchini Summer Squash Salad with Quinoa

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Yield: 6

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Ingredients

 

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• ½ cup quinoa, cooked
• 2 tsp. sea salt
• 1 lb. zucchini squash
• 2 Tbsp. finely grated Parmesan or Dubliner cheese, plus 1/4 cup for later
• 1 tsp. finely grated lemon zest
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. white balsamic vinegar, or Sherry
• 6 Tbsp. olive oil
• Ground pepper and salt
• ½ cup flat-leaf parsley
• ¼ cup basil leaves, chopped
• ½ cup spicy pecans, Trader Joe’s

Instructions

 

• Cook quinoa as directed; salt, and set aside.
• Cut squash into very thin slices, any direction (lengthwise, crosswise, or rounds). Lay out on a plate and season with 2 tsp. of salt.
• Let the squash sit for 15 minutes; rinse under cold water and dry (between paper towels).
• Whisk the 2 Tbsp. of cheese, zest, lemon juice, and vinegar in a small bowl. Gradually add in the oil. Stir and season to taste.
• Layer the squash, quinoa, parsley, pecans, parsley, and basil in a large serving platter. Pour dressing over and toss to coast the salad. Garnish with cheese and parsley and serve!

Cuisine: American

Course: Salad

Author: Sandy / Reluctant Entertainer

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