Cooking with Rena Lee

Prep Time: 20 mins
Cook Time: 15 mins

Yield:04-6

INGREDIENTS:

1/2 cup	red or other quinoa, rinsed in a line mesh sieve, drained
2 tsp	kosher salt plus more for seasoning
1 lb	assorted summer squash
2 tbsp	finely grated Parmesan plus 1/4 cup shaved with a peeler
1 tsp	finely grated lemon zest
2 tbsp	fresh lemon juice
1 tbsp	Sherry vinegar
6 tbsp	extra-virgin olive oil
	freshly ground black pepper
1/2 cup	flat-leaf parsley leaves
1/2 cup	walnuts, toasted
1/4 cup	fresh basil leaves

DIRECTIONS:

Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to med-low, and simmer until quinoa is tender but not mushy, 12-15 mins. Drain; return quinoa to hot saucepan. Cover and let sit for 15 min. Uncover: fluff
fluff with a fork and let cool.
Cut squash into 1/8' thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 tsp salt, and toss to coat. Let sit until slightly wilted, about 15 mins. Rinse under cold water and drain well. Pat dry with paper towels.
Whisk grated Parmesan, zest, juice, and vinegar ina medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.