This lemony quinoa salad starring roasted squash and fresh mint makes an aromatic summer side dish that’s perfect alongside grilled fish, chicken or pork chops. It’s hearty enough to serve as a lunch or light dinner—just add arugula or romaine to the plate.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Toast quinoa on a large rimmed baking sheet for 8 to 10 minutes, until fragrant, and then cool.
Bring 3 cups of salted water to a boil in a medium saucepan.
Add toasted quinoa; reduce heat to low, cover and simmer for 15 minutes.
Remove from heat and allow quinoa to remain covered for an additional 10 minutes.
Increase the oven temperature to 425°F.
Toss zucchini and squash with shallot, oil, salt and pepper on the baking sheet, and roast for 12 to 15 minutes, stirring once, until brightly colored and lightly browned.
Use a fork to fluff quinoa and transfer it to a large mixing bowl.
Toss with warm squash, lemon zest and juice and mint.
Divide the salad among plates and garnish with cheese and pumpkin seeds.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.