This delicious quinoa salad is full of fresh organic veggies from our CSA, is lightly sweetened with red currants, and is tossed in a summery lemon dill dressing. It is a perfect lunch, side dish {accompanied by a delicious piece of salmon} or served as your main entree.
Bring 1 cup quinoa and 2 cups water to boil in a small sauce pan. Cover and reduce to a simmer for 8 - 10 minutes.
Remove the quinoa from the heat and keep covered for 5 minutes. Lightly fluff with a fork and transfer to a mixing bowl, allowing it to cool for another 10 minutes.
Add the zucchini, summer squash and green onions to the quinoa and mix well until combined.
Whisk together the lemon zest, juice, dill, garlic, salt and pepper and toss with the quinoa.
Add the eggs, currants and flaxseeds and fold into the quinoa salad.