Quinoa and squash ribbon salad

Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes
Serves 4 servings for lunch or as a side, 2-3 servings as a vegetarian dinner     adjust servings

Quinoa and squash ribbon salad makes a perfect lunch, side dish or vegetarian main!


    For the salad

    • 1 cup quinoa
    • 2 cups water
    • 2 medium squash, ends trimmed
    • 2 medium zucchini, ends trimmed
    • 1/2 cup walnuts

    For the lemony-mustard vinaigrette

    • 1/4 cup extra virgin olive oil
    • 1/4 cup fresh lemon juice
    • 2 teaspoons dijon mustard
    • 2 teaspoons coarse-grain mustard
    • pinch of sugar


    1. Cook quinoa according to package directions. (I wash mine, add it to a pot with the water, bring it to a boil, cover and reduce heat to low for 12-15 minutes, until the water is absorbed. Then I remove it from the heat and let it sit for about 5 minutes.)
    2. Meanwhile, make squash and zucchini ribbons. Use your vegetable peeler to peel long strands. (I discard the ones that have lots of the peel and use mainly the inside ones.) Peel each zucchini and squash to get as many ribbons as you can before you get to the inner seeds of the vegetable.
    3. Next, lightly toast the walnuts. Just put them in a small, dry pan over medium-low heat and cook for 3-4 minutes. Watch closely and keep stirring them so they don’t burn. Remove and roughly chop.
    4. For the vinaigrette, add all of the ingredients to a small jar or container with a tight-fitting lid. Cover and shake until well mixed.
    5. To serve, mix the quinoa with the zucchini and squash ribbons and drizzle with the vinaigrette. Enjoy!
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