June 30, 2015
Here we are at the end of June. Today there will be a leap second, an adjustment made to compensate for the earth’s erratic rotation. Don’t bother to reset your clocks – it’s just one second.
We are closing in on the end of this season’s lettuce I know it doesn’t seem that way but, trust me, lettuce is going to end soon. What we will be getting lots of is summer squash. They are very productive plants, and they yield delicious fruit. Before you give up salad entirely for the season, try this delicious one made with quinoa, summer squash and walnuts.
SALAD OF QUINOA, SUMMER SQUASH AND WALNUTS
1/2 cup red or other quinoa, rinsed in a fine-mesh sieve and drained
2 tsp kosher salt plus more for seasoning
1 lb assorted summer squash
2 TBS finely grated Parmesan plus additional 1/4 cup shaved with a peeler
1 tsp finely grated lemon zest
2 TBS fresh lemon juice
1 TBS Sherry vinegar
6 TBS 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, torn
1. In a medium saucepan, bring quinoa and 4 cups water to a boil. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, about 12-15 minutes. Drain and return the quinoa to the hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
2. Cut the squash into 1/8″-thick slices, some lengthwise and some crosswise. Transfer the slices to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
3. Whisk the grated Parmesan, lemon zest, juice, and vinegar in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
4. Combine the squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over and toss to coat. Garnish with shaved Parmesan.
HELPFUL HINT: You can use any vinegar you like in place of the sherry vinegar, and you can add any greens you like to this salad.
I hope you enjoy it and the beautiful weather. Have a delicious week!
Best,
Judi