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July 31, 2012

by Alyssa Rimmer

Quinoa Salad with Summer Squash & Currants

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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}.

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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.

Facebook logoTwitter logoPinterest logoQuinoa Salad with Summer Squash & Currants | Gluten-Free | Queen of Quinoa

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

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.
Prep Time 5 minutes
Cook Time 10 minutes
Rest 15 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 251kcal
Author Queen of Quinoa
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5 from 1 vote

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

gluten-free | diary-free | sugar-free | nut-free | soy-free
 
adapted from 101 Cookbooks

Nutrition

Calories: 251kcal | Carbohydrates: 38g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 91mg | Potassium: 810mg | Fiber: 7g | Sugar: 4g | Vitamin A: 13515IU | Vitamin C: 44.2mg | Calcium: 114mg | Iron: 3.2mg

 

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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13 comments
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  1. […] Quinoa Salad with Summer Squash and Currants from Queen of Quinoa […]

  2. Hi Alyssa!
    I just discovered quinoa and love it, so I’m glad I found your blog to learn more ways to use it. Your food photography is very nice too! I love good food photography and try to do some of my own, so your site will be a source of inspiration for me. Where did you find the bowl the quinoa is in above? I love things with a rustic look like that!

  3. This sounds delicious. Love the combination of flavors. I never have red currants on hand but will substitute with dried cranberries instead!

    • Cranberries would be just as tasty I’m sure. It would give it a little bit of extra bite. Delicious!

      Ps – love your blog! Thanks for stopping by 🙂

  4. I love quinoa too. Do you ever soak your quinoa and other grains before cooking? I’ve seen that online several times.

    • In my quinoa granola recipe I soak and dehydrate before using them in the granola, but I have yet to try it prior to cooking. I’ve read that it helps with digesting the grains. Let me know if you give it a try 🙂

  5. This sounds (and looks) fantastic! I’m a huge fan of quinoa and I’m buying a lot of summer squash recently at my local farmer’s market. Yum!

    • Thank you Laura! I have so much zucchini and summer squash from my CSA it’s crazy! Figuring out new ways to use it is fun!

  6. i love quinoa….i have never done this with egg,,,will try and instead of currants….try poms….delish!! thanks for share

  7. […] Quinoa Salad with Summer Squash & Currants from queen of quinoa […]

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