2 tablespoons parmesan shaved with a peeler finely grated
0.5 cup flat parsley
0.3 cup basil fresh
0.3 cup basil fresh
2 teaspoons kosher salt plus more for seasoning
2 tablespoons juice of lemon fresh
1 teaspoon lemon zest finely grated
6 tablespoons olive oil extra virgin extra-virgin
0.5 cup quinoa red rinsed drained
1 tablespoon sherry vinegar
1 pound summer squash assorted
0.5 cup walnuts toasted
Equipment
bowl
paper towels
sauce pan
whisk
Directions
Bring quinoa and 4 cups water to a boilin a medium saucepan. Season with salt,cover, reduce heat to medium-low, andsimmer until quinoa is tender but not mushy,12–15 minutes.
Drain; return quinoa to hotsaucepan. Cover and let sit for 15 minutes.Uncover; fluff with a fork and let cool.
Cut squash into 1/8"-thick slices, somelengthwise and some crosswise.
Transferto a large bowl, season with 2 teaspoons salt, andtoss to coat.
Let sit until slightly wilted,about 15 minutes. Rinse under cold waterand drain well. Pat dry with paper towels.
Whisk grated Parmesan, zest, juice, andvinegar in a medium bowl. Gradually whisk inoil. Season dressing with salt and pepper.
Combine squash, quinoa, parsley, walnuts,and basil in a large bowl.