Summer Squash and Red Quinoa Salad with Walnuts

Ingredients

• 6 servings pepper black freshly ground
• 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

1. 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.
2. Drain; return quinoa to hotsaucepan. Cover and let sit for 15 minutes.Uncover; fluff with a fork and let cool.
3. Cut squash into 1/8"-thick slices, somelengthwise and some crosswise.
4. Transferto a large bowl, season with 2 teaspoons salt, andtoss to coat.
5. Let sit until slightly wilted,about 15 minutes. Rinse under cold waterand drain well. Pat dry with paper towels.
6. Whisk grated Parmesan, zest, juice, andvinegar in a medium bowl. Gradually whisk inoil. Season dressing with salt and pepper.
7. Combine squash, quinoa, parsley, walnuts,and basil in a large bowl.
8. Pour dressing over;toss to coat.
9. Garnish with shaved Parmesan.
10. Per serving: 350 calories, 29 g fat, 3 g fiber
11. Bon Appétit