Quinoa with Zucchini and Asparagus

Prep time:  5 mins
Cook time:  30 mins
Total time:  35 mins
Serves: 4



  • 1 cup quinoa
  • 1¼ cup vegetable broth
  • 1 tablespoon minced garlic
  • 1 teaspoon whole grain mustard
  • 1.5 tablespoon vegetable oil
  • 1 tablespoon balsamic vinegar
  • 1 lemon, juiced, divided
  • 2 zucchini, peeled, halved and thinly sliced
  • 1 pound asparagus, woody ends discarded, remainder cut in half
  • ¼ cup walnuts, chopped
  • 1 scallion, chopped


  1. Heat ½ tablespoon vegetable oil in a pot. Add quinoa and toast over medium heat 3-5 minutes, stirring occasionally. Add salt to taste. Add vegetable broth, bring to a boil, reduce heat and simmer covered 15-20 minutes or until cook through.
  2. In a pan heat remaining vegetable oil and add zucchini. Cook 3-5 minutes tossing occasionally and add asparagus. Cook 3-4 minutes or until slightly soft but still crisp.Add garlic and cook 1 minute.
  3. In a separate bowl combine mustard, balsamic vinegar, and lemon juice. Mix until smooth.
  4. Add quinoa to pan with veggies along with dressing and walnuts. Mix until smooth.
  5. Serve warm.

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