Summer Squash + Zucchini Quinoa Salad with Toasted Pine Nuts
medium summer squash, chopped (about 2 cups)
medium zucchini, chopped (about 2 cups)
tablespoon olive oil
cup cooked quinoa
tablespoon fresh lemon juice
teaspoon lemon zest
teaspoons fresh dill, finely minced
teaspoon red pepper flakes (optional)
Salt + pepper to taste
cup toasted pine nuts
In a large skillet over medium heat, saute the squash and in zucchini in the olive oil until almost tender, about 3 – 4 minutes. Season with salt and pepper.
Add quinoa to the skillet and cook for another minute or so until everything is warm.
Whisk together the lemon juice, zest, dill and red pepper flakes in a small bowl.
Either transfer this mixture to a bowl or leave in the skillet and add the dressing and pine nuts. Toss to combine, taste and adjust salt and pepper as needed.
Serve warm or cool in the fridge for 30 minutes.