Recipe by Anna Gill
1 small shallot, minced
2 tablespoons freshly shredded flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
⅓ cup extra-virgin olive oil
2 cups cooked black quinoa, cooled
½ cup diagonally sliced yellow squash
½ cup diagonally sliced zucchini
½ cup diced tomatoes
½ cup sliced fennel
¾ cup torn mixed leafy greens, sprouts, and herbs
⅓ cup chopped red, yellow, or white onion or scallions
2 tablespoons pine nuts (optional)
1. Pulse first 4 ingredients in a blender or processor until combined; season with salt and pepper.
2. With the blender or processor running, slowly drizzle in oil and process dressing until well blended. Set the dressing aside.
3. Place remaining ingredients in a large bowl. Drizzle with a scant 3 tablespoons dressing and toss to coat.
4. Serve the remaining dressing alongside for additional drizzling if desired.
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