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Zucchini Summer Squash Salad with Quinoa

Zucchini Summer Squash Salad with Quinoa

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Sandy / Reluctant Entertainer
Course: Salad
Cuisine: American

Ingredients

  • 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!