Summer squash and red quinoa salad with walnuts from Bon Appétit Magazine, August 2012 (page 34)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on August 10, 2023

    Love this method for preparing summer squash! Be sure to rinse off the salt as much as possible. I increased the quinoa to 1.5 cups, squash to 1.5 lbs and added cooked kernels from three ears of corn. And 3 cups cooked black beans. For the dressing, I ended up using 5 tablespoons olive oil, 3.5 tablespoons sherry vinegar, 1/2 ounce Parmesan cheese, 3 tablespoons lemon juice, 1.5 to 2 teaspoons lemons zest, 1 tsp salt. Sprinkle the toasted walnuts on top rather than mixing them into the salad, shaved Parmesan on top as well. Preserved lemon would’ve been nice in there but didn’t have time to fiddle with it.

  • hillsboroks on September 22, 2021

    This turned out delicious and was a good way to use up some of the numerous zucchini and summer squash the garden is pumping out. I made salad several hours before dinner and let it sit in the refrigerator to let the flavors meld. It was much better when served than when I tasted it right away. My husband loved this. The recipe is quite generous in their estimate of how many this will serve. I made a half recipe and it easily would serve 4 as a side dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.