Since you all have been loving my Kale & Quinoa Patty recipe (get it HERE), I wanted to share another one of my favorite quinoa recipes. This salad is AMAZING for the end of summer because it’s a great way to use up mint and use the beautiful squash that’s at its peak this time of year. The nutty flavor of the quinoa and the squash is matched with little nuggets of pistachio and the brightness of fresh mint leaves are made even more flavorful from the addition of lemon zest and juice! You could serve this warm or cold, I served ours room temperature which would make it perfect for a dish to pass during your upcoming Labor Day celebrations! I pre-cooked our quinoa and prepped all the other ingredients before we went to the gym so when we got home this was a breeze to throw together! It’s filling enough to be served as the main dish but would also pair well with just about any protein and served as a side!
Recipe adapted from Martha Stewart’s.
Start off by cooking the quinoa. We buy ours in the bulk section of the organic part of our grocery store which means it’s unprocessed and since quinoa is naturally coated with a bitter tasting insect deterrent, you want to make sure you wash it well. Put 1 cup quinoa in a fine mesh sieve, submerge it in a bowl of cold water and stir it around. Pour off the water and refill, then continue this until the water is no longer cloudy. Place the rinsed quinoa and 1 1/2 cups water in a small saucepan with a generous punch of salt. Bring to a boil, reduce to a simmer, cover and cook until quinoa is tender and the water is absorbed, about 15 minutes. Transfer to a large bowl and allow to cool (1). Heat a large skillet with 1 tbsp safflower oil over medium-high heat and slice up about 3 cups of squash (I used both green and yellow, leftover from THIS recipe and sliced them 1/4″ thick on the mandoline). Add the squash to the heated oil (2) and cook, stirring occasionally, until tender and slightly browned, about 7 minutes. Add in 2 cloves of thinly sliced garlic and cook, stirring constantly until fragrant, about 30 seconds. Season with salt and pepper then add to the quinoa along with 4 thinly sliced scallions, 1/3 cup roasted & salted pistachios, the juice & zest from 1 lemon and 1/2 cup packed fresh mint leaves (3). Toss to combine and serve!
1 cup quinoa, rinsed well
1 1/2 cups water
salt and pepper
1 tbsp safflower oil
3 cups sliced squash
2 thinly sliced cloves of garlic
4 thinly sliced scallions
1/3 cup salted & roasted pistachios
zest and juice from 1 lemon
1/2 cup packed fresh mint leaves
Place the rinsed quinoa and water in a small saucepan with a generous pinch of salt. Bring to a boil, reduce to a simmer, cover and cook until quinoa is tender and the water is absorbed, about 15 minutes. Transfer to a large bowl and allow to cool . Heat a large skillet with the oil over medium-high heat and add the squash. Cook, stirring occasionally, until tender and slightly browned, about 7 minutes. Add in the garlic and cook, stirring constantly until fragrant, about 30 seconds. Season with salt and pepper then add to the quinoa along with the scallions, pistachios, lemon juice & zest and the mint leaves. Toss to combine and serve!