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.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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