Quinoa Salad with Asparagus and Zucchini
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Family Food on the Table · by Kathryn Doherty

Quinoa Salad with Asparagus and Zucchini

NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 15%
CARBS 32G42% OF CAL
4G FIBER1G ADDED2G INTRINSIC24G OTHER4G TOTAL SUGAR
FAT 17G50% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy quinoa mixed with grilled zucchini and asparagus in a tangy mustard vinaigrette. Light and protein-rich, works as a side or light lunch.

sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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 (or maple syrup)
  • 1/2 teaspoon salt
PREP
5M
SODIUM
522MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.