Yellow Squash & Red Quinoa Salad

Now that it’s finally starting to warm up, I’m thinking SALADS.  This recipe is from The Superfoods Cookbook by Dana Jacobi. Filled with recipes using “nature’s healthiest foods”, it’s already flying out of our stores. So many great recipes, you just don’t know what to make first!

(Makes 6 Servings)

yellow-squash-and-quinoa-verticalIngredients:

  • 1 1/2 cups red quinoa
  • 2 tablespoon plus 1/4 cup extra-virgin olive oil
  • 1 lb yellow crookneck squash, cut into 1/2-inch chunks
  • Sea salt
  • 1 clove garlic
  • 1/4 cup fresh lemon juice
  • 1 small cucumber, cut into 1/2-inch chunks
  • 5 green onions, white and tender green parts, cut on the diagonal into 1/4-inch pieces
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese

 Directions:

1)  Put the quinoa in a fine-mesh strainer. Rinse thoroughly under running cold water and drain. In a saucepan, bring 3 cups water to a boil over high heat. Add the quinoa, stir once, and reduce the heat to low. Cover and cook, without stirring, until all the water has been absorbed and the grains are tender, about 25 minutes. Let it stand for a few minutes, covered, then fluff with a fork and transfer to a large bowl.

2)  Meanwhile, in a large frying pan, heat the 2 tablespoons olive oil over medium-high heat. Add the squash, season with salt, and cook, stirring often, until tender-crisp, 3-4 minutes. Transfer to a plate and let cool.

3) On a cutting board, using a fork or the flat side of a chef’s knife, mash the garlic into a paste with a pinch of salt. In a small bowl, stir together the mashed garlic and lemon juice and let stand for 10 minutes. Whisk in the 1/4 cup olive oil to make a vinaigrette.

4) Put the quinoa, squash, cucumber, green onions, basil, mint, and feta in a large bowl. Drizzle with the vinaigrette and toss gently to mix and coat well. Taste and adjust the seasoning. Serve right away.