MAKES: 4 SERVINGS
START TO FINISH: 35 MINS
2 tablespoons grapeseed oil
4 cups yellow summer squash cut into 1/2-inch cubes
1/2 teaspoon salt, divided
1 teaspoon ground black pepper
1 1/2 cups quinoa
3 cups water
1 tablespoon finely shredded lemon peel
1/3 cup lemon juice
1/3 cup grapeseed oil
1 1/2 teaspoons honey
2 cloves garlic, minced
1 1/2 cups snipped fresh mint
3/4 cup arugula
Freshly ground pepper
- In a large skillet heat the 2 tablespoons oil over medium-high heat. Add squash; cook until crisp-tender, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat; let cool. Set aside.
- Meanwhile, place quinoa in a strainer; rinse with cold water. In a large saucepan combine the 3 cups water and 1/8 teaspoon salt. Bring to boiling over medium-high heat. Add quinoa. Reduce heat. Simmer, covered, about 15 minutes or until the grain becomes translucent, the white germ forms a spiral on the exterior of the grain, and most of the liquid is absorbed.
- For dressing, in a small bowl whisk together lemon peel, lemon juice, the 1/3 cup grapeseed oil, the honey, and garlic. In a large bowl combine undrained cooked quinoa, squash, mint, and arugula. Pour dressing over quinoa mixture; toss gently. Season to taste with salt and pepper.
Nutrition Facts (Gluten Free Quinoa Salad with Squash and Mint)
Per serving: 497 kcal , 29 g fat (3 g sat. fat , 20 g polyunsaturated fat , 5 g monounsaturated fat ), 0 mg chol. , 445 mg sodium , 50 g carb. , 6 g fiber , 5 g sugar , 11 g pro.