Kale & Summer Squash Salad with Quinoa & Lemon

This is a pretty side dish or meatless main dish perfect for summer. The only cooking involves boiling water, so there’s no standing over a hot stove. Use small squash for the best flavor and presentation. Quinoa and walnuts (or a grain and nut of your choosing) add a satisfying heft.

Kale & Summer Squash Salad with Quinoa & Lemon 

Print This Recipe Total time Yield 6Source Adapted from Bon AppetitPublished


  • ½ cup quinoa, rinsed & drained
  • 2 teaspoon kosher salt, plus more as needed
  • 1 pound green and yellow summer squash
  • 2 tablespoon finely grated parmesan, plus more shavings as garnish
  • 1 teaspoon lemon zest
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 6 tablespoon extra-virgin olive oil
  • 1 pinch freshly cracked black pepper
  • ½ cup flat leaf parsley leaves
  • ½ cup toasted walnuts
  • 1 cup fresh basil leaves
  • 6 lemon wedges
  • 2 cup tuscan kale


Bring 4 cups salted water to a boil in a medium saucepan. Add 2 teaspoons salt and quinoa, cover with lid and reduce heat to medium-low. Simmer until tender but , 12–15 minutes. Drain well and return quinoa to hot saucepan. Cover with lid and let sit for 15 minutes. Uncover and fluff with a fork and let cool.

Use a mandolin or vegetable peeler to thinly slice squash, some lengthwise and some crosswise.

Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Combine squash, quinoa, kale, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan and lemon wedges.