Quinoa and Asparagus with Lemon Mustard Vinaigrette

• Vegan
• Gluten free

• Produce

  • 1 bunch Asparagus
  • 4 Garlic clove
  • 1 Lemon, Juice from
  • 1 Onion, small

• Condiments

  • 1 tbsp Mustard, yellow

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Sea salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 13 tsp Olive oil
  • 1 drizzle Olive oil

Found on theprettybee.com

Description

Directions

• Preheat the oven to 400 degrees.
• Put the quinoa, the sliced garlic, chopped onion, olive oil, and two cups of water in a medium sized pot. Bring the quinoa to a boil, then reduce the heat to low and cover. Cook for 15 minutes until the quinoa is fluffy and the little ring around the quinoa has loosened.
• While the quinoa is cooking, prepare the asparagus. Rinse the asparagus and remove the tough ends. Place the asparagus on a parchment lined cookie sheet, and chop each stalk into three pieces. Drizzle the asparagus with a little bit of olive oil, and sprinkle with salt.
• Bake the asparagus at 400 degrees for 6-8 minutes, until bright green and crisp tender.
• While the asparagus cooks, prepare the dressing: combine the lemon juice, olive oil, mustard, sugar, garlic, salt, and pepper in a small jar with a lid. Shake will to mix thoroughly.
• Place the quinoa and asparagus in a bowl and drizzle with the dressing. Toss to coat.
• Serve immediately.