Summer Squash And Red Quinoa Salad With Walnuts Recipe Epicuriouscom

WARM SQUASH & QUINOA SALAD

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.

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

QUINOA WITH WILD MUSHROOMS AND MIXED SQUASHES

Steps:

• Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently until the water is absorbed, about 15 minutes.
• Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
• Add the wine, if using, the squashes, and mushrooms, and sauté over medium-high heat until the squashes are touched with golden spots.
• Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Season with salt and pepper, then serve at once.
• Salads with a little sweetness provide a nice balance to this dish. Try Mixed Greens with Sprouts, Apple, and Daikon (page 179), Fruitful Red Slaw (page 177), or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). To boost the protein content of the meal, serve with Garlic and Lemon Beans (page 110).
• You can also complete this meal simply with sautéed vegan sausage links (my favorite, as I've mentioned several times, is Tofurky brand) and a salad of greens and tomatoes.
• Calories: 251
• Total Fat: 6g
• Protein: 9g
• Carbohydrates: 39g
• Fiber: 5g
• Sodium: 200mg

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.