Rated 5.0 stars by 1 users
Salad
American
4 - 6 servings
15 minutes
35 minutes
½ cup Melissa’s red quinoa, rinsed
1 cup water
1 pound Melissa’s Baby Summer Squash, trimmed, then quartered
2 each Melissa’s Chayote, peeled, then diced
¼ cup grated Parmesan cheese
1 cup seasoned rice vinegar
¼ cup granulated sugar
2 each fresh Jalapeno Chiles, roasted, stems and seeds removed
2 each fresh red Fresno Chiles, roasted, stems and seeds removed
2 cloves Melissa’s peeled garlic
1 cup extra virgin olive oil
Kosher salt and freshly ground pepper, to taste
In a medium size saucepan, add the quinoa and the 1 cup of water. Bring to a boil, reduce the heat and simmer until tender, about 30 minutes.
Fill another saucepan with water and bring to a boil. Add a good pinch of salt, the squash and the chayote and blanch (about 3-5 minutes after it comes to a boil) until just fork tender. Remove from the pan and shock them in ice water to stop them from cooking. Drain them and set aside.
To make the vinaigrette, place the Parmesan, rice vinegar, sugar, chiles and garlic in a blender. Turn blender on low and slowly drizzle in the olive oil. Once it completely comes together, season with salt and pepper.
Place the quinoa, squash and walnuts in a mixing bowl. Drizzle with your desired amount of the vinaigrette, gently toss and serve. Refrigerate unused vinaigrette.
Leave a comment