ORGANIC QUINOA WITH SUMMER SQUASH by CHEF DAN:
Serves 4-6 (for my sister, my niece and nieces daughter)
(MARYLEE, REBECCA, GRACE AND CLARA JOY)
INGREDIENTS:
1/2-cup quinoa
1-1/2-cup chicken stock or water
Pinch of sea salt
1 pound summer squash or zucchini, or crookneck squash
3 tablespoon parmesan cheese, plus 1 tablespoon for garnish
2 tablespoons lemon juice
1 tablespoon Aceto Balsamico Di Modena ( balsamic vinegar of Modena)
3 tablespoons grape-seed oil
2 teaspoon salt
1/2-cup toasted pine nuts
1/4-cup fresh torn basil leaves
DIRECTIONS:
1. Thoroughly rinse the dry grain until the water runs clear.
2. Combine 1/2-cup quinoa with 1-1/2-cup broth or water and simmer for 15 minutes or until tender.
3. Let cool and fluff with a fork.
4. Cut squash into 1/8-inch thick slices, some lengthwise some crosswise.
5. Transfer to a large bowl, season with 2 teaspoon salt of salt, and toss to coat.
6. Let sit for 15 minutes then rinse under cold water, and drain.
7. In a bowl whisk together parmesan, lemon juice, and vinegar.
8. Slowly drizzle in the grape-seed oil, and whisk until combined.
9. Season with kosher salt and freshly ground black pepper.
10. Combine squash, quinoa, pine nuts, and basil in a large bowl.
11. Pour dressing over; toss to coat.
12. Garnish with parmesan cheese.
ENJOY DAN: BON-APPETITE!!
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