Minty Quinoa Salad

Minty Quinoa Squash Salad

2 cups quinoa

1/4 teaspoon fine sea salt, plus a pinch for quinoa

2 small zucchini, cut into 1/4-inch-thick half moons

2 small yellow summer squash, cut into 1/4-inch-thick half moons

1 large shallot, thinly sliced

3 tablespoons extra-virgin olive oil

Freshly ground black pepper, to taste

Zest and juice of 2 medium lemons

3/4 cup fresh mint, chopped

6 ounces feta, crumbled

1/3 cup sunflower seeds

Follow package directions and prepare quinoa. Set aside, allow to cool.

Toss zucchini and squash with shallot, oil, salt and pepper and put into a large grill basket. Spray lightly wth cooking spray. Grill over medium heat until veggies are tender.

Alternately, you can roast veggies in the oven. Preheat oven to 425°F. Toss zucchini and squash with shallot, oil, salt and pepper on the baking sheet, and roast for 12 to 15 minutes, stirring once, until brightly colored and lightly browned.

Use a fork to fluff quinoa and transfer it to a large mixing bowl. Toss with warm squash, lemon zest and juice and mint. Divide the salad among plates and garnish with feta and sunflower seeds.

Advertisements

About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s