Ingredients
Servings: ￩￫
| .5 | Cup Quinoa, uncooked |
| 1 | Cup Low-sodium chicken stock |
| 2 | Cups Zuchinni or summer squash or both |
| 1 | Tsp Finely grated lemon zest |
| 3 | Tbsp Lemon juice |
| 1 | Tbsp Balsamic vinegar |
| 3 | Tbsp Extra virgin olive oil |
| 1 | Tsp Freshly ground black pepper |
| 1 | Tsp Kosher salt |
| .25 | Cup Fresh chives |
| .25 | Cup Fresh basil leaves |
| .25 | Cup Shaved almonds |
| .5 | Cup Feta cheese crumbles |
| 4 | Cups Baby arugula |
Instructions
Bring quinoa and chicken stock to a boil in a medium saucepan until “eyes” form on the surface of the quinoa. Season with salt, cover, reduce heat to low and cook until all of the chicken stock is absorbed. Fluff with a fork and let cool.
Cut squash into thin, 1/8″ slices. Transfer to a large bowl, season with 2 tsp. salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
Whisk zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Combine squash, quinoa, chives, almonds, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved feta cheese.
