Summer Quinoa Salad

🥘 Ingredients

• asparagus
  12 oz
• basil
  1 bunch
• black olives
  ½ cup
• black pepper
  1 tsp
• dijon mustard
  1 tbsp
• feta cheese
  ¾ cup
• honey
  1 tbsp
• olive oil
  2 tbsp
• red wine vinegar
  2 tbsp
• salt
  1 tsp
• sunflower seeds
  2 tbsp
• tri-colored quinoa
  1 c
• tuscan heat spice
  2 tbsp
• water
  1½ cups
• yellow squash
  1 lb

🍳 Cookware

• small pot
• large bowl
• large bowl
• baking sheet
• medium bowl

1. 

   1

   Heat a small pot over medium-high heat. Bring water to a boil with a pinch of salt . Rinse tri-colored quinoa in a fine mesh strainer. Pick leaves from basil and add the stems to the pot. Once water boils, add the quinoa. Reduce heat to low, cover, and simmer until tender ⏱️ 15 minutes . Transfer to a large bowl and discard the basil stems.

   water: 1½ cups, salt: 1 tsp, tri-colored quinoa: 1 c, basil: 1 bunch
2. 

   2

   Meanwhile, trim the woody bottom ends from asparagus . Halve yellow squash crosswise, then cut each half into 6 wedges. Roughly chop black olives . Stack the reserved basil leaves and slice into thin ribbons.

   asparagus: 12 oz, yellow squash: 1 lb, black olives: ½ cup
3. 

   3

   Preheat broiler to high. In a large bowl , toss together the yellow squash, olive oil , a pinch of salt, black pepper , and tuscan heat spice . Spread onto a baking sheet and broil until just starting to brown ⏱️ 10 minutes . If grilling instead, place oiled and seasoned squash over direct heat and grill until starting to char ⏱️ 10 minutes .

   olive oil: 1 tbsp, black pepper: 1 tsp, tuscan heat spice: 2 tbsp
4. 

   4

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

   5

   While vegetables cook, whisk together red wine vinegar , dijon mustard , honey , and the remaining olive oil in a medium bowl . Season with salt and pepper to taste. Once vegetables are done, set aside a few pieces for garnish. Cut the remaining vegetables into bite-sized pieces. Add to the large bowl with the cooked quinoa along with the black olives, half the feta cheese , half the sliced basil, and half the sunflower seeds . Pour in half the dressing and toss to combine. Adjust seasoning with salt and pepper.

   red wine vinegar: 2 tbsp, dijon mustard: 1 tbsp, honey: 1 tbsp, olive oil: 1 tbsp, feta cheese: ¾ cup, sunflower seeds: 2 tbsp
6. 

   6

   Divide the quinoa mixture between plates. Top with the reserved vegetables, remaining basil, sunflower seeds, and feta cheese. Drizzle the remaining dressing over each plate and serve immediately.