yellow bellied

It's incredible how quickly a wee, 2-inch squash can grow into the size of my foot!

While those evil squash vine borers have certainly taken their toll, our remaining summer squash plants are still churning out the goods! This salad has been my favorite way to consume them so far, though simply frying them up will probably always remain near the top of the list (note to self: update that post!). What it lacks in color it more than makes up for in flavor, texture, and nutrition!

Let's analyze the abundance of yellow, shall we? The major player in this dish is summer squash, though it doesn't have to be. I upped the amount because we have SO much. It actually gets a little chewy as it's sauteed, and it also supplies some subtle flavor and moisture. While we had the grill going the other night, I had my husband throw on an ear of corn because grilled corn is THE BEST. The lemon is so key; please don't exclude it. Its presence (with an assist from the lovely mint) brightens up the whole salad and gives it some zing! The chickpeas (though admittedly more beige than yellow, but close enough) are nutty and toothy and so good for you. You don't have to use hazelnuts (though they're perfect in this!), but I would suggest including a nut of some sort--that crunch is awesome!

So while this may seem a little bit like a rag-tag combination of ingredients, they all team up really nicely and I'm absolutely delighted with this salad!

The Most Yellow Salad Ever
(printable recipe)
Serves 3-4

Ingredients:

• 1/2 cup quinoa
• 1 cup water
• 1/4 cup hazelnuts
• 1 tablespoon vegetable oil
• 1-2 summer squashes
• 1 cup corn, fresh or frozen, grilled or raw
• 1 cup chickpeas, rinsed
• 1 tablespoon granulated sugar
• 1/4 cup fresh mint
• 1 lemon
• Salt and freshly ground black pepper, to taste

Directions:
Heat the oven to 300 degrees F.
Rinse the quinoa. In a pot, combine the quinoa and season with salt.
Bring to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, 18 to 20 minutes.
Meanwhile, on a sheet pan, spread the hazelnuts in an even layer. Toast in the oven until lightly browned and fragrant, 12 to 15 minutes. Remove from the oven and let cool. With the side of a knife, lightly crush them.
Cut the summer squash in half lengthwise, then crosswise into 1/4-inch-thick half-moons.
Pick and coarsely chop the mint leaves; discard the stems.
Zest and juice the lemon.
In a pan over medium heat, warm oil until hot but not smoking. Add the squash, season with salt, and cook, stirring a few times, until just tender and beginning to brown, 4 to 5 minutes. Stir in the corn, chickpeas, and sugar and cook until warmed through, 2 to 3 minutes.
Scrape the squash mixture into a bowl. Add the quinoa, mint, lemon zest, and lemon juice, and toss to combine. Season to taste generously with salt and pepper.
Sprinkle with the chopped hazelnuts and serve.