Kale & Summer Squash Salad with Quinoa & Lemon
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Cooking tools:
- Stove
- Saucepan
- Colander
- Fork
- Mandoline
- Peeler
- Microplane
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- ½ cup quinoa, rinsed & drained
- 2 teaspoons kosher salt, plus more as needed
- 1 pound green and yellow summer squash
- 2 tablespoons finely grated parmesan, plus more shavings as garnish
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry vinegar
- 6 tablespoons extra-virgin olive oil
- 1 pinch freshly cracked black pepper
- ½ cup flat leaf parsley leaves
- ½ cup toasted walnuts
- 1 cup fresh basil leaves
- 6 lemon wedges
- 2 cups tuscan kale
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