Quinoa with Zucchini and Asparagus Recipe

Name: Quinoa with Zucchini and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 Tablespoon Vegetable Oil, Divided Use; 1 cup Quinoa, Rinsed And Drained; 1- 1/4 cup Vegetable Broth; 2 whole Zucchini, Peeled, Cut Into Half Lengthwise, The Sliced; 1 pound Asparagus, Woody End Chopped Off And Asparagus Cut Into 1 Inch Sections; 1 Tablespoon Minced Garlic; 1 teaspoon Whole Grain Mustard; 1 Tablespoon Balsamic Vinegar; 1 whole Lemon, Juiced; 1/4 cups Walnuts, Chopped; 2 whole Scallions, Chopped; Salt And Pepper, to taste

Servings: persons

1- 1/2 Tablespoon Vegetable Oil, Divided Use
1 cup Quinoa, Rinsed And Drained
1- 1/4 cup Vegetable Broth
2 whole Zucchini, Peeled, Cut Into Half Lengthwise, The Sliced
1 pound Asparagus, Woody End Chopped Off And Asparagus Cut Into 1 Inch Sections
1 Tablespoon Minced Garlic
1 teaspoon Whole Grain Mustard
1 Tablespoon Balsamic Vinegar
1 whole Lemon, Juiced
1/4 cups Walnuts, Chopped
2 whole Scallions, Chopped
Salt And Pepper, to taste

1
Heat 1/2 tablespoon vegetable oil in a pot over medium heat.
2
Add quinoa and toast it over medium heat for 3-5 minutes, stirring occasionally.
3
Add salt to taste.
4
Add vegetable broth, bring to a boil, reduce heat and simmer, covered, for 15-20 minutes or until cook through.
5
Then remove it from the heat and set aside.
6
In a saute pan heat remaining vegetable oil over medium heat.
7
Once hot add zucchini.
8
Cook 3-5 minutes tossing occasionally then add asparagus.
9
Cook 3-4 minutes or until slightly soft but still crisp.
10
Add garlic and cook 1 minute.
11
In a separate bowl combine mustard, balsamic vinegar and lemon juice.
12
Mix until smooth.
13
Add quinoa to the pan with the veggies along with the dressing and walnuts.
14
Mix until smooth.
15
Serve warm garnished with scallions.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1- 1/2 Tablespoon Vegetable Oil, Divided Use, 1 cup Quinoa, Rinsed And Drained, 1- 1/4 cup Vegetable Broth, 2 whole Zucchini, Peeled, Cut Into Half Lengthwise, The Sliced, and more.

Yes, Quinoa with Zucchini and Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa with Zucchini and Asparagus

How did you like this recipe?

Frequently Asked Questions