Try this Summer squash & red Quinoa sald recipe, or contribute your own.
Suggest a better descriptionBring 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 218 | ||
Calories from Fat: 119 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 16.6mg | 1 % | |
Potassium 477.7mg | 13 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 15.9g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
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