Quinoa Salad with Summer Squash & Currants

Quinoa Salad with Summer Squash & Currants takes around 10 minutes from beginning to end. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 360 calories, 15g of protein, and 11g of fat per serving. For $1.44 per serving, you get a salad that serves 4. It will be a hit at your The Fourth Of July event. This recipe from Queen of Quinoa has 110 fans. A mixture of zucchini, eggs, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is outstanding. Similar recipes include Summer Squash and Red Quinoa Salad with Walnuts, Summer Squash And Red Quinoa Salad With Walnuts, and Kale & Summer Squash Salad with Quinoa & Lemon.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

1 bunch dill, finely chopped

3 hard boiled eggs, roughly chopped

¼ cup brown flax seeds

1 garlic clove, finely minced

1 bunch green onions

1 lemon, zest and juice

1 cup quinoa

¼ cup red currants

Salt and pepper, to taste

1 medium squash, julienned

1 medium zucchini, julienned

Equipment:

sauce pan

mixing bowl

whisk

Cooking instruction summary:

Bring 1 cup quinoa and 2 cups water to boil in a small sauce pan. Cover and reduce to a simmer for 8 – 10 minutes.Remove the quinoa from the heat and keep covered for 5 minutes. Lightly fluff with a fork and transfer to a mixing bowl, allowing it to cool for another 10 minutes.Add the zucchini, summer squash and green onions to the quinoa and mix well until combined.Whisk together the lemon zest, juice, dill, garlic, salt and pepper and toss with the quinoa.Add the eggs, currants and flaxseeds and fold into the quinoa salad.Top with red pepper (if you like added heat).Enjoy!

 

Step by step:


1. Bring 1 cup quinoa and 2 cups water to boil in a small sauce pan. Cover and reduce to a simmer for 8 – 10 minutes.

2. Remove the quinoa from the heat and keep covered for 5 minutes. Lightly fluff with a fork and transfer to a mixing bowl, allowing it to cool for another 10 minutes.

3. Add the zucchini, summer squash and green onions to the quinoa and mix well until combined.

4. Whisk together the lemon zest, juice, dill, garlic, salt and pepper and toss with the quinoa.

5. Add the eggs, currants and flaxseeds and fold into the quinoa salad.Top with red pepper (if you like added heat).Enjoy!


Nutrition Information:

Quickview
Calories
Protein
Total Fat
Carbs
42% Health Score
Limit These
Calories
0%

Fat
0%

  Saturated Fat
0%

Carbohydrates
0%

  Sugar
0%

Cholesterol
0%

Sodium
0%

Get Enough Of These
Protein
0%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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