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.)

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.

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.

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.

To serve, mix the quinoa with the zucchini and squash ribbons and drizzle with the vinaigrette. Enjoy!