A great little combination of summer flavors…perfect make ahead side dish for your next cookout. If you are tired of quinoa, this salad is also good using 2 cups of cooked, drained and cooled orzo pasta.
Summer Squash Salad with Quinoa and Mozzarella
Print recipe
| Serves | 4-6 |
Ingredients
- 1 handful fresh basil leaves
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- juice of one lemon
- 2 tablespoons extra virgin olive oil
- 2 cups cooked and cooled quinoa (see package directions)
- 1 cup mozzarella (diced)
- 2 cups summer squash, yellow and green (diced)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chives (minced)
- salt and pepper (to taste)
Directions
| for the dressing | |
| 1. | In a blender (this is where my Magic Bullet really comes in handy….to puree small batches quickly….easy clean up too), puree basil leaves, mustard, honey, lemon juice and olive oil until smooth. Set aside. |
| cook the squash | |
| 2. | Heat a large non-stick skillet over high heat. Add 1 tablespoon olive to coat the surface then spread the diced squash out in a single layer and let cook, without disturbing, 3-4 minutes until squash is nicely caramelized on one side. Toss around while cooking just 1-2 minutes more then remove squash to a plate to cool. (Take care not to over-cook squash or it will turn to mush) Season lightly with salt and pepper. |
| make the salad | |
| 3. | In a medium bowl, gently toss together the quinoa, squash, mozzarella and chives. Add basil dressing and toss well. Season with salt and pepper to taste. Serve cold or at room temperature. |
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July 26, 2013 at 3:04 am[…] Summer squash salad with quinoa and mozzarella. (via The Kitchn) […]