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Zucchini & Quinoa Salad

A light, fresh and delicious summer salad.

Summer Squash And Red Quinoa Salad With Walnuts


  • 1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained

  • 2 teaspoons kosher salt plus more for seasoning

  • 1 pound assorted summer squash

  • 2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler

  • 1 teaspoon finely grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon Sherry vinegar

  • 6 tablespoons extra-virgin olive oil

  • Freshly ground black pepper

  • 1/2 cup flat-leaf parsley leaves

  • 1/2 cup walnuts, toasted

  • 1/4 cup fresh basil leaves, torn



  • 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 tsp. 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.

Recipe courtesy of Bon Appetit, August 2012

Photo by Kitchen Harvest Inc.

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