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Summer Quinoa Salad

Summer Quinoa Salad

with Asparagus, Yellow Squash, and Sunflower Seeds

BBQ
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Tricolor quinoa has red, black, and white seeds, each with their own unique flavor and texture (by the way, quinoa is a seed and not a grain, even if it has a tendency to act like one). When all three are blended together, they make for an exceptionally hearty base to a meal. Here, we’re tossing them with yellow squash, asparagus, feta cheese, and a red wine dressing for a combo that is light yet filling—and positively summery.

Tags:Gluten-free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Tri-Colored Quinoa

½ ounce

Basil

6 ounce

Asparagus

2 unit

Yellow Squash

1 tablespoon

Tuscan Heat Spice

1 tablespoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

½ ounce

Honey

1 ounce

Black Olives

½ cup

Feta Cheese

(ContainsMilk)

1 ounce

Sunflower Seeds

Not included in your delivery

7 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat34 g
Saturated Fat7 g
Carbohydrate52 g
Sugar13 g
Dietary Fiber10 g
Protein18 g
Cholesterol15 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Small pot
Strainer
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
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1

Heat broiler or grill to high. Bring 1½ cups water to a boil with a pinch of salt in a small pot. Rinse quinoa in a fine mesh strainer. Pick basil leaves; add stems to pot. Once water boils, add quinoa. Reduce to a simmer, cover, and cook until tender, about 15 minutes. Transfer to large bowl; discard stems.

2

Meanwhile, trim woody bottom ends from asparagus. Halve squash crosswise, then cut each half into 6 wedges. Roughly chop olives. Place basil leaves in a stack, then slice into thin ribbons.

3

Toss together squash, 1 TBSP olive oil, salt, pepper, and 2 tsp Tuscan heat spice (we sent more) on a baking sheet. Place under broiler and broil until just starting to brown, about 10 minutes. TIP: If grilling, place oiled and seasoned squash over direct heat and grill until starting to char, about 10 minutes.

4

Remove sheet from broiler and give squash a toss, keeping it toward one side of sheet. Add asparagus to other side of sheet and toss with a drizzle of olive oil. Season with salt and pepper. Return sheet to broiler and continue broiling until squash is nicely browned and asparagus is tender, 7-10 minutes. TIP: If grilling, flip squash, then add asparagus to grates and grill until tender and charred, 7-10 minutes.

5

In a medium bowl, whisk together vinegar, mustard, honey, and 1 TBSP olive oil. Season with salt and pepper. Once veggies are done, set aside a few pieces for garnish. Cut remaining veggies into bite-sized pieces. Add to bowl with quinoa along with olives, half the feta, half the basil, and half the sunflower seeds. Pour in half the dressing and toss to combine. Season with salt and pepper.

6

Divide quinoa mixture between plates and top with remaining veggies, basil, sunflower seeds, and feta. Drizzle remaining dressing over plate and serve.