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Shaved Summer Squash with Quinoa and Feta

Oct 15, 2020

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I excitedly bought as many as I could, from bright yellow crookneck squash and green zucchini to the petite and nutty pattypan squash. I’ve found the round-shaped squash are delicious when hollowed out, stuffed, and baked, and the long yellow squash and zucchini made a wonderfully light side dish when shaved raw into ribbons and tossed with dressing.

  • 1/2 cup dry quinoa
  • Salt
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper
  • 2 tablespoons pine nuts
  • 1 1/2 pounds mixed summer squash
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 1/4 cup roughly chopped fresh mint

Rinse the quinoa thoroughly. Put it in a small saucepan with 1 cup of water and a pinch of salt and bring to a boil over medium-high heat. Cover the pan, turn the heat down to low, and simmer for 15 minutes. Remove from the heat, cover, and let sit for 5 minutes, then fluff with a fork.

Meanwhile, in a small bowl, whisk together the lemon juice, garlic, and olive oil. Season with salt and pepper and set aside. In a small skillet, toast the pine nuts over medium-high heat, shaking the pan requently, for about 2 minutes, until lightly browned. Remove from the heat and set aside. With a vegetable peeler, shave the squash lengthwise into long strips. In a large bowl, toss the shaved squash with the dressing and let stand for a few minutes. Add the puinoa and toss. Finish by scattering the pine nuts, feta cheese, and mint on top.

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