12 Ingredients
  • 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
  • ground black pepper
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup walnuts, toasted
  • 1/4 cup fresh basil leaves, torn
Nutrition
288
14% daily value
5 servings
                                       
                                            low-​carb, low-​sugar, vegetarian, gluten-​free
     

Fat

34% 22

Saturated

22% 4

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

5% 16

Carbs (net)

- 13

Fiber

11% 3

Sugars

- 2

Sugars, added

- 0

Protein

17% 8

Cholesterol

3% 8

Sodium

15% 360

Calcium

17% 172

Magnesium

15% 63

Potassium

9% 406

Iron

10% 2

Zinc

12% 1

Phosphorus

29% 206

Vitamin A

7% 61

Vitamin C

29% 26

Thiamin (B1)

11% 0

Riboflavin (B2)

18% 0

Niacin (B3)

5% 1

Vitamin B6

24% 0

Folate equivalent (total)

18% 72

Folate (food)

- 72

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

20% 3

Vitamin K

97% 117
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