This is a wonderful use of extra grilled summer squash. When packing for a healthy lunch, add the vinaigrette right before serving in order to prevent wilting of the lettuce.
1 cup grilled summer squash, chopped into bite-sized pieces
½ cup cooked quinoa
½ cup cooked farro
Handful of heirloom cherry tomatoes
Fresh basil leaves
2 or 3 lettuce leaves (torn in desired sizes) Save one leaf for plating.
2 tablespoons Lemon Basil Vinaigrette (recipe following) or to taste
- In a large soup bowl, add summer squash, quinoa, farro, tomatoes, lettuce and fresh basil leaves on top of lettuce leaf.
- Drizzle with desired amount of vinaigrette. Serve immediately.
Make the quinoa and farro ahead of time in order to make assembling the bowls much quicker. The cooked quinoa and farro can also be frozen until you’re ready to use. Experiment with other grains, such as wheat berries, brown rice, amaranth or barley. Another time saver is using your favorite store-bought vinaigrette instead of the homemade lemon basil recipe.
2 tablespoons lemon juice
2 tablespoons fresh basil, minced
2 tablespoons onion or shallots, finely minced
2 teaspoons Dijon mustard
¼ cup extra-virgin olive oil
Salt and pepper to taste
- Add all ingredients to screw-top pint jar.
- Shake well.
- Keep refrigerated.
Servings: 1/3 cup