Sunday, July 8, 2012

Summer Squash & Quinoa Salad

Summer Squash & Quinoa Salad
There I was faced with the dilemma of preparing something to take to our monthly neighborhood potluck and wine tasting. Of course, I don't drink any alcohol, but I always want to bring something healthy to add to the food table.

Zucchini and saucer squash and sweet cucumber (l - r)
I decided to make something up using the beautiful squash and cucumber I'm harvesting from the garden. If it turned out good, I'd share it with you. After putting the salad together, I took pictures and figured there would be some left over from the get together and I could take one more picture that showed more of the squash, cucumber and quinoa. Well... everyone loved it and ate it all up. So what you see is what you get for photos.

crocked neck squash
If your cucumbers have a bitter skin, peel them before you slice them up. Sweet cucumbers are growing in my garden so I left the skin on. I used zucchini, crocked neck and saucer squash from the garden. After cutting the veggies into quarters, I sliced them thin.

Summer Squash & Quinoa Salad

From Chris Pedersen
Yield 6 - 8 servings

Category Salad
Cuisine Healthy, Vegan

Summer Squash & Quinoa Salad
1 1/2 C water
3/4 C quinoa
3 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
2 tsp apple cider vinegar
salt & pepper to taste
1 1/2 C summer squash (crocked neck, zucchini, saucer) sliced into small pieces
1 small cucumber chopped small
1 small carrot chopped small
1 Tbsp finely chopped kale
1/2 C chopped onion
6 cherry tomatoes, halved
1/2 avocado thinly sliced

1. Bring water to boil in saucepan. Rinse quinoa and add to boiling water. Stir quinoa, turn heat to low, cover and let simmer for 15 - 20 minutes. When quinoa is done, store in refrigerator to cool.
2. While quinoa cooks, make dressing in a small bowl. Whisk together olive oil, lemon juice, apple cidar vinegar, salt and pepper.
3. Put cut vegetables in a bowl, add half the dressing and mix.
4. Transfer quinoa to a serving bowl, add remaining dressing and stir. Mix in the veggies.
5. Add tomatoes and avocado to the top and serve.

Notes: • You may want to peel the cucumbers before cutting if skin is bitter.

I hope you enjoy this salad at one of your summer meals. What do you make with your summer garden bounty?

Linked at Summer Salad Sundays.

1 comment:

  1. There's nothing better than making a salad with veggies from your own garden! This looks so tasty with lots of crunchy goodness. Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!