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Quinoa with Zucchini and Asparagus

Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 4


  1. 1 cup quinoa

  2. 1¼ cup vegetable broth

  3. 1 tablespoon minced garlic

  4. 1 teaspoon whole grain mustard

  5. 1.5 tablespoon vegetable oil

  6. 1 tablespoon balsamic vinegar

  7. 1 lemon, juiced, divided

  8. 2 zucchini, peeled, halved and thinly sliced

  9. 1 pound asparagus, woody ends discarded, remainder cut in half

  10. ¼ cup walnuts, chopped

  11. 1 scallion, chopped


  1. 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.

  2. 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.

  3. In a separate bowl combine mustard, balsamic vinegar, and lemon juice. Mix until smooth.

  4. Add quinoa to pan with veggies along with dressing and walnuts. Mix until smooth.

  5. Serve warm.


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