Quinoa Salad with Summer Squash & Currants

Quinoa Salad with Summer Squash & Currants | Gluten-Free & Quinoa | Queen of Quinoa

In case you didn’t know, it’s summer squash and zucchini season. And these two little gems are hitting the blogosphere like nobody’s business. But I couldn’t be happier. They’re one of my favorite things to eat in the summer.

And it’s perfect because it seems like everywhere I look, there’s another blogger cooking up an amazing squash recipe {which of course I use for inspiration} or proudly sharing their gigantic garden harvest {which of course makes me extremely jealous}.

Quinoa Salad with Summer Squash & Currants | Gluten-Free | Queen of Quinoa

Sadly we don’t have a garden, but we do belong to a CSA. This is my first time joining a CSA and I’m in pure heaven. Every Tuesday after work, I drive {or bike} to pick it up. The anticipation is killer. What am I going to get this week? What seasonal goodies are going to grace our kitchen counters and make their way into our meals?

It’s like the best guessing game ever.

It’s only our third week (we got started a little late this year), and all three baskets have been full of summer squash and zucchini. From big ones to little baby ones to pattypan and even tri-colored ones. Enough for plenty of kitchen experiments.

Quinoa Salad with Summer Squash & Currants | Gluten-Free | Queen of Quinoa

And without further ado, I introduce my finest summer squash and zucchini creation yet. This delicious quinoa salad is full of fresh organic veggies from our CSA, is lightly sweetened with red currants, and is tossed in a summery lemon dill dressing. It is a perfect lunch, side dish {accompanied by a delicious piece of salmon} or served as your main entree.

5.0 from 2 reviews

Quinoa Salad with Summer Squash & Currants
 
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cook time

total time

 

author:
recipe type: Salad
serves: 4 – 6

Ingredients
  • 1 medium zucchini, julienned
  • 1 medium squash, julienned
  • 1 cup quinoa
  • 1 lemon, zest and juice
  • 1 bunch dill, finely chopped
  • 1 garlic clove, finely minced
  • 1 bunch green onions
  • 3 hard boiled eggs, roughly chopped
  • ¼ cup red currants
  • ¼ cup brown flax seeds
  • Salt and pepper, to taste
  • Red pepper flakes (optional)

Instructions
  1. Bring 1 cup quinoa and 2 cups water to boil in a small sauce pan. Cover and reduce to a simmer for 8 – 10 minutes.
  2. Remove the quinoa from the heat and keep covered for 5 minutes. Lightly fluff with a fork and transfer to a mixing bowl, allowing it to cool for another 10 minutes.
  3. Add the zucchini, summer squash and green onions to the quinoa and mix well until combined.
  4. Whisk together the lemon zest, juice, dill, garlic, salt and pepper and toss with the quinoa.
  5. Add the eggs, currants and flaxseeds and fold into the quinoa salad.
  6. Top with red pepper (if you like added heat).
  7. Enjoy!

Notes
gluten-free | diary-free | sugar-free | nut-free | soy-free

 

About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Entrees, Gluten-free, Lunch, Quinoa, Recipe Index, Salads, Sides and tagged , , . Bookmark the permalink.

13 Responses to Quinoa Salad with Summer Squash & Currants

  1. AsAVerb says:

    This looks sooo good. I think I found my favorite quinoa recipe blog.

  2. Pingback: Summer Squash Recipes for National Zucchini Day | Yummly

  3. di ingalsbe says:

    i love quinoa….i have never done this with egg,,,will try and instead of currants….try poms….delish!! thanks for share

  4. This sounds (and looks) fantastic! I’m a huge fan of quinoa and I’m buying a lot of summer squash recently at my local farmer’s market. Yum!

  5. GoodFoodLuv says:

    I love quinoa too. Do you ever soak your quinoa and other grains before cooking? I’ve seen that online several times.

    • In my quinoa granola recipe I soak and dehydrate before using them in the granola, but I have yet to try it prior to cooking. I’ve read that it helps with digesting the grains. Let me know if you give it a try :)

  6. Vicky says:

    This sounds delicious. Love the combination of flavors. I never have red currants on hand but will substitute with dried cranberries instead!

  7. Brycia says:

    Hi Alyssa!
    I just discovered quinoa and love it, so I’m glad I found your blog to learn more ways to use it. Your food photography is very nice too! I love good food photography and try to do some of my own, so your site will be a source of inspiration for me. Where did you find the bowl the quinoa is in above? I love things with a rustic look like that!

  8. Pingback: Recipe for Healthy Gluten-Free Diet: Memorial Day Recipe Round-Up

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