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

Ingredients

Quinoa

  • 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

Preserved lemon vinaigrette

  • 1/8 c lemon juice
  • 1/8 c preserved lemon rind (pureed in blender)
  • 1 c good olive oil

Preparation

Step 1

Bring water to a boil, add salt.

Step 2

Reduce to a simmer. Add quinoa.

Step 3

While quinoa is cooking, grill squash.

Step 4

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

Step 5

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

Step 6

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