Phase 3

Serves 4 | Prep time: 15 minutes | Total time: 30 minutes

 Ingredients

• 1 pound assorted summer squash
• 2 teaspoons coarse sea salt, plus more for seasoning
• 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
• 2 cups cooked red quinoa
• 1 cup walnuts, toasted
• 1/2 cup flat-leaf parsley leaves
• 1/4 cup fresh basil leaves, torn

 Directions

1. Cut the squash into 1/8-inch-thick slices, some lengthwise and some crosswise.
2. Transfer the squash to a large bowl, season with 2 teaspoons of salt, and toss to coat. Let sit until slightly wilted, about 15 minutes.
3. Rinse the squash under cold water, drain, and pat it dry with paper towels
4. Shake together in a jar (or whisk in a bowl) the lemon zest, lemon juice, vinegar, oil, and salt and pepper to taste.
5. Combine the squash, quinoa, walnuts, parsley, and basil in a large bowl.
6. Pour the dressing over, toss to coat, and serve.