Best Summer Squash And Red Quinoa Salad With Walnuts Recipes

WARM SQUASH & QUINOA SALAD

Warm Squash & Quinoa Salad image

Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. -Carly Taylor, Libertyville, Illinois

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups quinoa, rinsed
3 teaspoons ground cumin
3 cups water
2 tablespoons butter
3-1/2 cups cubed peeled butternut squash (about 1/2 medium)
1 teaspoon sea salt
3/4 teaspoon Italian seasoning
1/4 teaspoon coarsely ground pepper
1/2 cup crumbled feta cheese
Toasted pine nuts, optional

Steps:

In a large saucepan, combine quinoa, cumin and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 10-13 minutes. Remove from heat; keep warm., Meanwhile, in a large skillet, heat butter over medium-low heat until golden brown, 3-5 minutes, stirring constantly. Immediately stir in squash and seasonings; cook, covered, until tender, 10-12 minutes, stirring occasionally. Add to quinoa, stirring gently to combine. Top with cheese and, if desired, pine nuts.

Nutrition Facts : Calories 314 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 449mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.

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

Summer Squash and Red Quinoa Salad with Walnuts Recipe | Epicurious.com image

For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.

Provided by Susan Miller

Categories Salads

Time 20m

Number Of Ingredients 12

Ingredients

1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn

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