Quinoa with asparagus, zucchini and mustard vinaigrette

Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes
Serves 4 servings     adjust servings

A tangy, tasty quinoa and veggie salad perfect for lunch or as a quick side for dinner!
You can sub maple syrup for the honey to make this vegan.


    For the salad

    • 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

    For the vinaigrette

    • 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
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper


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

    Recipe Notes

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

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