Quinoa with asparagus, zucchini and mustard vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1 bunch Asparagus
  • 1 Zucchini, medium

• Condiments

  • 2 tsp Dijon mustard
  • 1 tsp Honey
  • 2 tsp Lemon juice
  • 1 tsp Mustard, whole grain

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 13 tsp Olive oil, Extra Virgin

Found on familyfoodonthetable.com

Description

Ingredients

• 1 cup uncooked quinoa
• 1 medium zucchini, cut lengthwise and then into half moons, about 1/4-inch thick
• 1 bunch asparagus, ends trimmed then cut into 1-inch pieces
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 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
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

• 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.