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Categories:
vegetable oil quinoa vegetable broth zucchini , Woody garlic grain mustard balsamic vinegar lemon walnuts scallions salt
Viewed: 45 - Published at: 8 years agoIngredients
- 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
Method
- Heat 1/2 tablespoon vegetable oil in a pot over medium heat.
- Add quinoa and toast it over medium heat for 3-5 minutes, stirring occasionally.
- Add salt to taste.
- Add vegetable broth, bring to a boil, reduce heat and simmer, covered, for 15-20 minutes or until cook through.
- Then remove it from the heat and set aside.
- In a saute pan heat remaining vegetable oil over medium heat.
- Once hot add zucchini.
- Cook 3-5 minutes tossing occasionally then add asparagus.
- Cook 3-4 minutes or until slightly soft but still crisp.
- Add garlic and cook 1 minute.
- In a separate bowl combine mustard, balsamic vinegar and lemon juice.
- Mix until smooth.
- Add quinoa to the pan with the veggies along with the dressing and walnuts.
- Mix until smooth.
- Serve warm garnished with scallions.
