Quinoa with Toasted Walnuts and Roasted Pattypan Squash
 
Prep time
Cook time
Total time
 
Chewy quinoa, crunchy toasted walnuts and tender pattypan squash dressed with fresh aromatic herbs and tangy lime is a perfect dish for lunch or dinner.
Author:
Recipe type: Side Dishes
Cuisine: North American
Serves: 3-4 servings
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • ½ tsp salt or to taste
  • 2 medium Pattypan Squash
  • 1 small onion
Marinade for Pattypan Squash
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh coriander, finely chopped
  • ¼ tsp ginger paste
  • ¼ tsp garlic paste
  • ¼ tsp ground black pepper
  • ¼ tsp salt or to taste
  • 1 tbsp fresh lime juice
  • 2 tbsp olive oil
Dressing
  • 1 tbsp shallot, minced or finely chopped
  • 1 small garlic clove, minced
  • 1 tbsp fresh lime juice
  • 2 tbsp red wine vinegar
  • ¼ tsp ground black pepper
  • 2 tbsp olive oil
Instructions
Cook Quinoa:
  1. Wash quinoa in a fine strainer under running water and leave it aside.
  2. In a medium pot, add water and salt. Bring it to a boil.
  3. Add quinoa; stir and reduce the heat to medium-low to allow the quinoa to simmer for 20 - 25 minutes. When quinoa is cooked, small strings will come out of the seeds.
  4. Remove the quinoa from heat; keep it covered with a lid and let it rest. After about 15 minutes, fluff the quinoa with a fork to separate the grains.
Pattypan Squash Preparation:
  1. While quinoa is cooking, wash and clean the pattypan squash. Slice the squash into ½ inch thick slices.
  2. Peel the onion and slice it into thick slices.
  3. Put the squash and onion in a dish.
  4. In a small mixing bowl, add chopped parsley, chives, mint, coriander, garlic and ginger paste. Add black pepper, salt, lime juice and olive oil. Mix well.
  5. Pour the herb mixture over the pattypan squash and onion. Mix well to ensure all pieces are coated well with the marinade.
  6. Roast the pattypan squash and onion on a barbecue grill for about 10 -12 minutes. (See Notes if using the oven for roasting)
  7. Once the squash is cooked through, remove from the heat and let it cool down.
  8. Chop the squash and onion into bite-size pieces.
Final Step:
  1. In a small mixing bowl, add minced shallot, garlic, fresh lime juice, red wine vinegar and black pepper.
  2. Slowly drizzle the olive oil in the mixing bowl and mix it with all the ingredients with a whisk.
  3. In a large bowl, add cooked quinoa, chopped squash and onion. Add the dressing and mix well.
  4. Serve warm.
Notes
For Oven:
Preheat the oven to 350C. Line a baking sheet with a foil wrap.
Place the pattypan squash on the baking sheet and bake it for 15 -20 minutes. When the squash is half done, put the onion on the baking sheet along with the squash and continue to roast.

(Oven temperature may vary from brand to brand. Check the squash after about 12 minutes; continue to cook if not completely cooked yet. Avoid overcooking the squash. They will become very soft when over cooked. You would want the squash to hold its shape after it has been cooked.)
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/quinoa-with-toasted-walnuts-and-roasted-pattypan-squash/