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Summer Squash And Red Quinoa Salad With Walnuts

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Bon Appetit
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salad sides low carb vegetarian memorial day lunch peruvian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained

2 teaspoons kosher salt plus more for seasoning

1 pound assorted summer squash

2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon Sherry vinegar

6 tablespoons extra-virgin olive oil

Freshly ground black pepper

1/2 cup flat-leaf parsley leaves

1/2 cup walnuts, toasted

1/4 cup fresh basil leaves, torn

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