Quinoa Salad with Summer Squash, Scallions, and Almonds

Preparation

In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add ½ the shallot and sauté for 1 minute. Add the squash and sauté until tender, 8-10 minutes. Season to taste with salt and pepper, transfer to a large serving bowl and let cool.

In a small bowl, combine the lemon juice with the remaining 3 tablespoons olive oil and the remaining ½ shallot and whisk to combine; season to taste with salt and pepper. Add the vinaigrette, quinoa, scallions and parsley to the squash and gently toss to combine. Check the seasoning then garnish with the almonds and additional parsley.