Roasted Summer Squash and Quinoa Salad
Roasted Summer Squash and Quinoa Salad! This side dish is perfect for summer or dinners. Roasted zucchini, squash and tomatoes with quinoa and a lemon-basil dressing. Vegan and GlutenFree.
Ingredients
- 3 medium zucchini, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 2 large ripe tomatoes, chopped into 1" pieces
- 1 tablespoon oil
- 1 cup quinoa
- salt/pepper
- 1/3 cup toasted slivered almonds, or pine nuts
Lemon-Basil Dressing:
- 1 large lemon, juiced
- 1 teaspoon dijon mustard
- 1/2 teaspoon freshly grated garlic
- 1/3 cup extra-virgin olive oil
- 1/2 cup chopped basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- Toss the sliced zucchini, squash and tomatoes with oil and a pinch of salt and pepper.
- Spread in a single layer on a baking pan (may need to use more than one pan) and place in the oven. Make sure the vegetables are in a single layer so they get crispy, not steamed. Cook until golden brown and almost caramelized, 15-18 minutes.
- While the squash is cooking, make the quinoa.
- Bring 2 cups of water to a boil in a medium pot. Add the quinoa, reduce heat to low and cover, cooking for 12 minutes until water is completely absorbed. Remove from heat and let sit for 5 more minutes with lid on.
- Gently fluff quinoa and transfer to a large bowl. Add the cooked squash and tomatoes.
- Place the silvered almonds on the baking sheet in a single layer and place into the over. Let toast until just golden brown, about 2-3 minutes, taking care not to burn. Add the almonds to the bowl with quinoa and vegetables.
- Whisk together the lemon juice, dijon and grated garlic together until dijon and garlic are completely dissolved. Slowly whisk in the olive oil along with a pinch of salt and freshly ground pepper. Stir in the basil.
- Add dressing to quinoa mixture and toss until combined. Season to taste and serve.