Sunday, February 8, 2015

Yellow Squash & Red Quinoa Salad


It's probably safe to say that I'm absolutely obsessed with this new cookbook of mine, The Superfoods Cookbook by Dana Jacobi.  If you don't have a copy of this at home, I highly recommend you get your hands on one!


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The recipe I am going to share with you today is honestly a little more of a spring/summer type of dish, but it just sounded so healthy and delicious that I couldn't help but try it out in the dead of winter.  And let me say, it was just as good if not better than it sounded and I would eat this year round!


Cucumbers aren't always my favorite, but I think that the feta cheese in this recipe really helps to balance out it's strong flavor.  Without I further delay, I present to you...


Yellow Squash & Red Quinoa Salad


(Serves 6)


1 1/2 cups red quinoa


2 TBLS plus 1/4 cup Extra-Virgin Olive Oil


1 pound yellow crookneck squash, cut into 1/2-inch chunks


Sea Salt


1/4 cup fresh lemon juice


1 clove garlic


1 small cucumber, cut into 1/2 inch chunks


5 green onions, white and tender green parts, cut into 1/4 inch pieces


1/4 cup fresh basil


1/4 cup chopped fresh mint


1/2 cup crumbled feta cheese


Directions:


1) Rinse and strain quinoa under cold running water.  In a saucepan, bring 3 cups water to a boil over high heat.  Add quinoa, stir once, and reduce heat to low.  Cover and cook, without stirring, until all of the water has been absorbed and the grains are tender, about 25 min.  Let it stand for a few minutes, covered, then fluff with a fork and transfer to a large bowl.
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2) Meanwhile, in a large frying pan, heat the 2 TBLS olive oil over medium-high heat.  Add the squash, season with salt, and cook, stirring often, until tender-crisp, about 3-4 min.  Transfer to a plate and let cool.
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3) On a cutting board, using a fork or flat side of chefs 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 10 minutes.  Whisk in the 1/4 cup olive oil to make a vinaigrette.
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4) Put the quinoa, squash, cucumber, green onion, 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 immediately.
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This is a super light and refreshing salad.   I would love to hear your feedback, so let me know what you think of this one!


xoxo,


Aleena

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