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
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.
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.
In a separate bowl combine mustard, balsamic vinegar, and lemon juice. Mix until smooth.
Add quinoa to pan with veggies along with dressing and walnuts. Mix until smooth.