Walnut and Butternut Squash Quinoa Salad with Ginger & Tarragon Vinaigrette

Walnut & Butternut Squash Quinoa Salad This is how I like quinoa! If you missed my post a while back.  Or if you saw it but didn’t read it and actually thought that I enjoyed eating quinoa for breakfast well….I don’t.    I’m not a morning person so the best way for me to start the day is with a heavy dose of sweet and caffeinated.  Unfortunately that doesn’t quite fit my “eating plan” these days!  I did concoct this sweet sugar-free breakfast however. Recently I  bought a 50 pound bag of quinoa at Costco, and it’s taking up valuable space in my pantry.  JK. It was only 5 pounds but every time I take a cup out, another cup appears.  I can’t seem to get rid of it!!  If you live close by and you want to borrow a cup or two of quinoa come to the garage door and knock 3 times, pause, then knock quickly two times.  I will promptly deliver quinoa into your pesky hands!  No questions asked. 😉 IMG_1766This recipe is 100X better than my first attempt at using up the replenishing truck load of quinoa.  I could eat this salad often!  Quinoa lends itself better, in my taste, to the savory side.  It’s definitely has an earthy flavor. This recipe would be easy to change-up and add other roasted vegetables to, like green beans or asparagus…Ooo roasted beets and sweet potatoes would be good too!  I even chopped up some spinach and mixed it in one day for lunch, this was super good! IMG_1762Cook the quinoa, roast the butternut squash, saute’ the mushrooms, chop the walnuts and throw it all together in a large bowl.  I know this sounds like a lot of steps, well you’re right it is, but it’s worth it!  Besides this salad will last you 3-4 days in your refrigerator. Ribbet collageWhisk together the vinaigrette ingredients and pour over quinoa. I like to use my garlic press for ginger.  Stick a thumb size piece of fresh peeled ginger in your garlic press and press it right in to your stuff.  This method mostly juices the ginger, but you will get a bit of ginger that comes thru just scrape it off with a knife into your vinaigrette. IMG_1764This recipe is so versatile.  Please I beg of you make it your own!  Add what ever roasted vegetable you like, switch the nut,  I think golden raisins might be good in this too.  On the last day of eating this salad I added leftover chicken and chopped fresh spinach for a tasty and toolicious lunch!

Are you attempting to eat differently this year?  How have you changed your eating habits and why?

Related Posts Plugin for WordPress, Blogger...


  1. 1

    I love that were on the same quinoa page today sista! xo
    Liz @ The Lemon Bowl recently posted..Quinoa with Sun-Dried Tomatoes, Apples and ScallionsMy Profile

  2. 2

    Hi Sheila! Fellow Michigan food blogger stopping by to say hello 🙂 Love this recipe. I don’t use enough tarragon in my cooking, but I do love the flavor of it. This is the type of salad I need in my fridge for lunches throughout the week!
    Lori @ Foxes Love Lemons recently posted..Seared Cauliflower Steaks with Red Pepper-Walnut Sauce #WeekdaySupperMy Profile

  3. 3

    I read fifty pounds and gasped. Then I fell about laughing. You silly. Still, 5 pounds is a lot of quinoa. Have you tried my curried quinoa salad? Peanuts, dried berries, red onion, sweet peppers and herbs and the best sweet curried dressing. I eat this salad as a snack. Without dressing and peanuts it keeps in the fridge for 3-4 days.

    I LOVE butternut and walnuts and unlike you, I really DO like quinoa. 🙂
    Maureen | Orgasmic Chef recently posted..Chocolate Mousse CakeMy Profile

    • 3.1
      Sheila :

      I am so making your salad! I love curry…this sounds amazing! Yeh! I might just use this 50lb bag of quinoa up yet ;)!