Kale & Summer Squash Salad with Quinoa & Lemon

Name: Kale & Summer Squash Salad with Quinoa & Lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters flat leaf parsley leaves; 237 milliliters fresh basil leaves; 473 milliliters tuscan kale; 2 teaspoons kosher salt, plus more as needed; 2 Tbsps fresh lemon juice; 6 lemon wedges; 1 teaspoon lemon zest; 6 Tbsps extra-virgin olive oil; 2 Tbsps finely grated parmesan, plus more shavings as garnish; 1 pinch freshly cracked black pepper; 118 milliliters quinoa, rinsed & drained; 1 Tbsp sherry vinegar; 118 milliliters toasted walnuts; 454 grams green and yellow summer squash

Kale & Summer Squash Salad with Quinoa & Lemon might be just the side dish you are searching for. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 22g of fat, and a total of 305 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and fodmap friendly diet. Head to the store and pick up flat leaf parsley leaves, walnuts, tuscan kale, and a few other things to make it today.

Instructions

Bring 4 cups salted water to a boil in a medium saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add 2 teaspoons salt and quinoa, cover with lid and reduce heat to medium-low. Simmer until tender but , 12–15 minutes.

Ingredients you will need

Quinoa

Salt

Drain well and return quinoa to hot saucepan. Cover with lid and let sit for 15 minutes. Uncover and fluff with a fork and let cool.Use a mandolin or vegetable peeler to thinly slice squash, some lengthwise and some crosswise.

Ingredients you will need

Vegetable