When my friend Kasey served this Summer Squash & Red Quinoa Salad, it was a “get out the cell phone and take a picture” moment. Besides that, it was delicious!
I don’t know about you, but by this time in the summer, I’ve had enough potato- or 7-layer salad to last me awhile. I want something different! Mix it up a little! And how about something that’s healthy, fairly simple to throw together, and gorgeous? Is that too much to ask?
This salad has become a summer favorite in our house – and it gives me another option for that farmers’ market or garden zucchini. You can serve it as a side or meatless main dish salad. And it’s terrific for lunch the next day.
- ½ 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 ¼ 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
- ½ cup flat-leaf parsley leaves
- ½ cup walnuts, toasted
- ¼ 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 ⅛"-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.
If you don’t have a mandoline, put it on your wish-list! It makes slicing the zucchini (and potatoes for homemade potato chips) super quick and easy.
Take this to your next picnic or include it in a buffet-style dinner – and enjoy a tasty alternative to the usual suspects…
{Our friends Tom & Sue are going through a kitchen remodel right now. Since we just did ours last year, I know that you can only do so much with a microwave and a hot plate! So I’m heading out “as we speak” to take them some of this.}
Let me know if you make it, and what you think…!

A beautiful addition to a casual buffet.
Error thrown
Call to undefined function ereg()