Summer Squash And Red Quinoa Salad With Walnuts Recipes

SUMMER SQUASH AND RED QUINOA SALAD WITH WALNUTS

Steps:

• 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, 12-15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
• Cut squash into 1/8"-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.
• Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

SPINACH SALAD WITH RED AND CHIOGGIA BEETS, QUINOA AND WALNUTS

Steps:

• Make the dressing. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil(s). Set aside.
• In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese
• Place the spinach in another bowl and toss with 3 tablespoons of the dressing. Line a platter or a wide bowl with the spinach. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach. Grind on some pepper and sprinkle the remaining blue cheese on top. Once everyone has gotten a good look at the salad, toss it all together and serve.

SUMMER SQUASH AND RED QUINOA SALAD WITH WALNUTS RECIPE | EPICURIOUS.COM

Steps:

• 1. Bring quinoa and 4 cups water to a boil in a medium saucepan.
• 2. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, saucepan.
• 3. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
• 4. Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat.
• 5. Let sit until slightly wilted, about 15 minutes.
• 6. Rinse under cold water and drain well. Pat dry with paper towels.
• 7. Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil.
• 8. Season dressing with salt and pepper.
• 9. Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
• 10. Per serving: 350 calories, 29 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit

SUMMER QUINOA SALAD

Steps:

• Combine quinoa, water and 1/2 teaspoon salt in medium saucepan. Heat to boiling. Reduce heat and cover. Simmer 12 to 15 minutes until water is absorbed. Remove from heat; cool slightly.
• Meanwhile, whisk dressing ingredients in small bowl. Toss quinoa and remaining salad ingredients in large bowl. Toss with dressing. Serve at room temperature or refrigerate until ready to serve.