This delicious Quinoa Salad is made with wholesome quinoa, tender summer squash, and a touch of sweetness from red currants. You'll crave the summery lemon dill dressing!
In case you didn't know, it's summer squash and zucchini season. And these two little gems are hitting the blogosphere like nobody's business. But I couldn't be happier. They're one of my favorite things to eat in the summer.
And it's perfect because it seems like everywhere I look, there's another blogger cooking up an amazing squash recipe {which of course I use for inspiration} or proudly sharing their gigantic garden harvest {which of course makes me extremely jealous}.
Sadly we don't have a garden, but we do belong to a CSA. This is my first time joining a CSA and I'm in pure heaven. Every Tuesday after work, I drive {or bike} to pick it up. The anticipation is killer. What am I going to get this week? What seasonal goodies are going to grace our kitchen counters and make their way into our meals?
It's like the best guessing game ever.
It's only our third week (we got started a little late this year), and all three baskets have been full of summer squash and zucchini. From big ones to little baby ones to pattypan and even tri-colored ones. Enough for plenty of kitchen experiments.
And without further ado, I introduce my finest summer squash and zucchini creation yet. This delicious quinoa salad is full of fresh organic veggies from our CSA, is lightly sweetened with red currants, and is tossed in a summery lemon dill dressing. It is a perfect lunch, side dish {accompanied by a delicious piece of salmon} or served as your main entree.
Quinoa Salad with Summer Squash & Currants
Ingredients
- 1 medium zucchini julienned
- 1 medium squash julienned
- 1 cup quinoa
- 1 lemon zest and juice
- 1 bunch dill finely chopped
- 1 garlic clove finely minced
- 1 bunch green onions
- 3 hard boiled eggs roughly chopped
- 1/4 cup red currants
- 1/4 cup brown flax seeds
- Salt and pepper to taste
- Red pepper flakes optional
Instructions
- 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!
Notes
Nutrition
