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!)

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

Yield: 4 servings

Quinoa Salad with Asparagus and Zucchini

Name: Quinoa Salad with Asparagus and Zucchini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 cup uncooked quinoa; 1 medium zucchini, cut lengthwise and then into half moons, about 1/4-inch thick; 1 bunch asparagus, ends trimmed then cut into 1-inch pieces; 1 teaspoon extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 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); 1/2 teaspoon salt; 1/4 teaspoon black pepper

This tasty quinoa salad with asparagus, zucchini and a tangy mustard vinaigrette is perfect for a side dish or light lunch.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

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 Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 305Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 484mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 7g

Comments

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!

- Kathryn
  
  May 09, 2015 at 8:10 am
  
  Thanks lady!! It's a bowl full of goodness, for sure. 🙂
  
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!

- Kathryn
  
  April 26, 2016 at 5:26 pm
  
  Super easy and gives it a good kick! Thanks for hosting 🙂
  
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!!

- Kathryn
  
  May 08, 2016 at 12:20 pm
  
  Thanks so much Gloria! I love partying with you every week 😉