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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Yellow Squash and Red Quinoa Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Yellow Squash and Red Quinoa Salad Empty Yellow Squash and Red Quinoa Salad

    Post by Lobo Thu 21 Jan 2016, 12:14 am

    Yellow Squash and Red Quinoa Salad Img5l
    Yellow Squash and Red Quinoa Salad
    Yellow Squash and Red Quinoa Salad Translucent
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    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Servings: 6
    This trio of chunky vegetables, fresh herbs and protein-rich quinoa makes a balanced side dish for any meal or even a perfect meatless dinner. A small amount of feta cheese adds tanginess and additional protein.






    • 3

    Ingredients:


    • 1 1/2 cups (8 oz./250 g) red quinoa
    • 2 Tbs. plus 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
    • 1 lb. (500 g) yellow crookneck squash, cut into 1/2-inch (12-mm) chunks
    • Sea salt, to taste
    • 1 garlic clove
    • 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
    • 1 small cucumber, cut into 1/2-inch (12-mm) chunks
    • 5 green onions, white and tender green parts, cut on the diagonal into 1/4-inch (6-mm) pieces
    • 1/4 cup (1/3 oz./10 g) chopped fresh basil
    • 1/4 cup (1/3 oz./10 g) chopped fresh mint
    • 1/2 cup (2 1/2 oz./75 g) crumbled feta cheese

    Directions:

    In a fine-mesh strainer, thoroughly rinse the quinoa under cold running water and drain. In a saucepan, bring 3 cups (24 fl. oz./750 ml) water to a boil over high heat. Add the quinoa, stir once and reduce the heat to low. Cover and cook, without stirring, until all the water has been absorbed and the grains are tender, about 25 minutes. Let it stand for a few minutes, covered, then fluff with a fork and transfer to a large bowl.

    Meanwhile, in a large fry pan, heat the 2 Tbs. olive oil over medium-high heat. Add the squash, season with salt and cook, stirring often, until crisp-tender, 3 to 4 minutes. Transfer to a plate and let cool.

    On a cutting board, using a fork or the flat side of a chef’s knife, mash the garlic into a paste with a pinch of salt. In a small bowl, stir together the mashed garlic and lemon juice and let stand for 10 minutes. Whisk in the 1/4 cup (2 fl. oz./60 ml) olive oil to make a vinaigrette.

    Put the quinoa, squash, cucumber, green onions, basil, mint and feta in a large bowl. Drizzle with the vinaigrette and toss gently to mix and coat well. Taste and adjust the seasoning. Serve immediately. Serves 6.

    Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013)
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