Lunch: Summer Squash and Red Quinoa Salad with Walnuts

Recipe by /contributors/soa-davies For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.

This recipe includes fertility superfoods such as:

Lemon, Nuts, Walnuts, Basil

Health and fertility benefits of Summer Squash and Red Quinoa Salad with Walnuts

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
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
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn

Instructions

Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12-15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons 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 grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

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