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.
- 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.