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Home » Recipes » Salads

Quinoa Salad with Asparagus and Zucchini

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: May 7, 2015
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This tasty quinoa salad with asparagus, zucchini and a tangy mustard vinaigrette is perfect for a side dish or light lunch.

Quinoa asparagus salad with zucchini and a tangy mustard vinaigrette {gluten-free, vegan}


 

Come spring, I'm ready for fresh, I'm ready for healthy, I'm ready to brush off the cobwebs of dreary weather and embrace some sunshine and outdoor time.

Who's with me?

This quinoa salad with asparagus and zucchini is perfectly light but full of crisp-tender veggies and a super-duper easy mustard vinaigrette that gives it just enough kick to keep you coming back for another forkful. And another, and another...

I love this little salad for a light lunch or as a side dish with grilled fish, chicken or pork. It's also perfect for picnics and potluck parties because you can serve it at room temperature.

(Check out my kale quinoa salad for another favorite light and healthy side dish!)

Quinoa asparagus salad with zucchini and a tangy mustard vinaigrette {gluten-free, vegan}

And a built-in bonus: It's gluten-free and vegan (just sub maple syrup for the honey in the vinaigrette), so everyone can saddle up to this salad! And so you don't have to worry about friends and family with myriad diet restrictions. 🙂

It comes together quickly, too.

While the quinoa is cooking, you can get your asparagus and zucchini chopped and lightly sautéed and mix up the mustard vinaigrette.

I always add my dressing ingredients to a small container or jar and shake it up. Fast and fuss-free.

Quinoa asparagus salad with zucchini and a tangy mustard vinaigrette

Once the quinoa is cooked, mix everything together and voila, quinoa salad on your table in under 20 minutes.

Fast, easy sides make me oh so happy! Particularly when they are this fresh and bright.

If you’re making this ahead, I recommend you wait to add the dressing until right before you serve it, so that the flavors are still full and bright.

The quinoa will continue to absorb the dressing as it sits, but leftovers are good through the next day - hello, lunch!

A tangy, tasty quinoa asparagus salad that's perfect for lunch or as a quick side with dinner! {Gluten-free, vegan}

Welcome spring with open arms!

And enjoy!

XO,

Kathryn

Close up of a mustard vinaigrette being poured over a bowl of quinoa with asparagus and zucchini.
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Quinoa Salad with Asparagus and Zucchini

This tasty quinoa salad with asparagus, zucchini and a tangy mustard vinaigrette is perfect for a side dish or light lunch.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Yield: 4 servings

Ingredients

For the salad:

  • 1 cup uncooked quinoa
  • 1 medium zucchini, cut lengthwise and then into half moons, about ¼-inch thick
  • 1 bunch asparagus, ends trimmed then cut into 1-inch pieces
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1 teaspoon honey (or maple syrup)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Cook the quinoa according to package directions.
  • Meanwhile, heat olive oil in a medium pan over medium heat.
  • Add zucchini and asparagus and saute for 5 minutes, or until tender (but not mushy). Season with salt and pepper.
  • Meanwhile, make the vinaigrette. Add all of the ingredients to a small jar or container with a lid. Then cover and shake it up.
  • To assemble, combine quinoa and veggies in a large bowl. Add vinaigrette and stir to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

Notes

If you are making this salad ahead, keep the dressing separate and add just before serving.

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Sodium: 484mg | Fiber: 4g | Sugar: 3g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. Cheyanne @ No Spoon Necessary

    May 07, 2015 at 5:17 pm

    Kathryn, this quinoa bowl looks scrumptious! I love the veggies you paired with it! And the mustard vinaigrette??? YUM!!! Loving the flavors you have going on... healthy without sacrificing flavor. Winner! Cheers and thanks for sharing!

    Reply
    • Kathryn

      May 09, 2015 at 8:10 am

      Thanks lady!! It's a bowl full of goodness, for sure. 🙂

      Reply
  2. Frugal Hausfrau

    April 26, 2016 at 2:03 am

    Lovely dish and so fresh and vibrant! I can't wait to try that dressing! Thanks for bringing this by Throwback Thursday!

    Reply
    • Kathryn

      April 26, 2016 at 5:26 pm

      Super easy and gives it a good kick! Thanks for hosting 🙂

      Reply
  3. Gloria @ Homemade & Yummy

    May 05, 2016 at 8:58 pm

    Congratulations...your post has been featured this week in the Friday Favorites Linky Party!!
    https://homemadeandyummy.com/recipes-2/
    Be sure to share via your social media...and thanks for linking up!!

    Reply
    • Kathryn

      May 08, 2016 at 12:20 pm

      Thanks so much Gloria! I love partying with you every week 😉

      Reply

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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