Summer Quinoa Salad

🥘 Ingredients

• Tri-Colored Quinoa
  1 c
• Tuscan Heat Spice (use 2 tsp; we sent more)
  2 tbsp
• asparagus
  12 oz
• basil
  1 oz
• black olives
  2 oz
• dijon mustard
  4 tsp
• feta cheese
  1 c
• honey
  1 oz
• olive oil (use 1 tbsp)
  4.667 tbsp
• pepper
• red wine vinegar
  2 tbsp
• salt
• sunflower seeds
  2 oz
• yellow squash
  4 unit

🍳 Cookware

• fine mesh strainer
• large bowl
• baking sheet

1. 

   1

   Heat broiler or grill to high. Bring 1½ cups water to a boil with a pinch of salt in a small pot. Rinse Tri-Colored Quinoa in a fine mesh strainer . Pick leaves from basil ; add stems to the pot. Once water boils, add quinoa. Reduce to a simmer, cover, and cook until tender, ⏱️ 15 minutes . Transfer to a large bowl and discard stems.

   salt, Tri-Colored Quinoa: 1 c, basil: 1 oz
2. 

   2

   Meanwhile, trim woody bottom ends from asparagus . Halve yellow squash crosswise, then cut each half into 6 wedges. Roughly chop black olives . Place basil leaves in a stack, then slice into thin ribbons.

   asparagus: 12 oz, yellow squash: 4 unit, black olives: 2 oz
3. 

   3

   Toss together squash, olive oil , salt , pepper , and Tuscan Heat Spice on a baking sheet . Place under the broiler and broil until just starting to brown, ⏱️ 10 minutes . If grilling, place oiled and seasoned squash over direct heat and grill until starting to char, ⏱️ 10 minutes .

   olive oil: 4.667 tbsp (use 1 tbsp), salt, pepper, Tuscan Heat Spice: 2 tbsp (use 2 tsp; we sent more)
4. 

   4

   Remove the sheet from the broiler and give squash a toss, keeping it toward one side of the sheet. Add asparagus to the other side and toss with a drizzle of olive oil. Season with salt and pepper. Return the sheet to the broiler and continue broiling until squash is nicely browned and asparagus is tender, 7-10 minutes. If grilling, flip the squash, add asparagus to the grates, and grill until tender and charred, 7-10 minutes.
5. 

   5

   In a medium bowl, whisk together red wine vinegar , dijon mustard , honey , and 1 tbsp olive oil. Season with salt and pepper. Once the vegetables are done, set aside a few pieces for garnish. Cut the remaining vegetables into bite-sized pieces. Add them to the bowl with quinoa along with the olives, half the feta cheese , half the basil, and half the sunflower seeds . Pour in half the dressing and toss to combine; season with salt and pepper.

   red wine vinegar: 2 tbsp, dijon mustard: 4 tsp, honey: 1 oz, feta cheese: 1 c, sunflower seeds: 2 oz
6. 

   6

   Divide the quinoa mixture between plates and top with the remaining vegetables, basil, sunflower seeds, and feta. Drizzle with the remaining dressing and serve.