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.
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.
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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
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