Black Quinoa & Grilled Squash

A refreshing accompaniment to any hearty meal. (Jordan Toft)

This simple, refreshing side is a great companion to Chef Jordan Toft's roasted lamb. Enjoy fresh squash throughout the warm summer months.

Cook Time:15 min

Prep Time:10 min

Total Time:25 min

Servings: 2

Ingredients:

2 qt water

2 c quinoa

4 tbsp salt

4 medium sized heirloom zucchini squash, (about 2 cups) sliced thin, grilled 3 tbsp torn mint

3 tbsp chervil

4 shallots thinly sliced

1/8 c lemon juice

1/8 c preserved lemon rind (pureed in blender)

1 c good olive oil

Preparation:

Bring water to a boil, add salt.

Reduce to a simmer. Add quinoa.

While quinoa is cooking, grill squash.

Cook like pasta until al dente and quinoa has sprouted. Drain and let cool.

In a large bowl mix quinoa with remaining ingredients (reserve 1T of mint & chervil for finishing) and ¼ cup of preserved lemon vinaigrette.

Season with salt and pepper. Toss gently, transfer to serving dish, and garnish with remaining mint and chervil.