Description
This Summer Squash Quinoa Salad is the perfect summer side dish. Yellow squash, zucchini and cherry tomatoes sautéd in olive oil, lemon juice and garlic, mixed together with quinoa, it can be served hot or cold!
Ingredients
2 yellow summer squash
2 zucchini
6 tbsp olive oil, divided
8oz Tricolored cherry tomatoes
1/2 tsp salt
juice of 1 lemon
1 tsp oregano
4 cloves garlic, crushed
2 cups quinoa, cooked according to package instructions
Instructions
Slice the summer squash and zucchini into 1/4″ thick slices
Heat 3 tbsp olive oil in a large skillet* over medium-high heat
Add the tomatoes and salt
Working with a wooden spoon sauté the tomatoes until they start to blister, about 3-4 minutes
Add the yellow squash and zucchini**
Add 2 tbsp olive oil, the lemon juice and oregano
Sauté another 6-8 minutes until the squash cooks down and softens
Add the garlic, sauté 1-2 minutes
Add the quinoa, mix
Reduce heat to medium-low
Add the last tablespoon of olive oil and season with more salt if desired
Serve hot or put in the refrigerator at least 2 hour and up to 3 days and serve cold
Notes
*Use your largest skillet because until the squash and zucchini cook down they take up a lot of room
**Depending on the size of your pan you may need to add it in 2 batches
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Keywords: #summersquashsalad, #quinoasalad, #summersquash