Imagine a dish that's not just a salad, but a culinary adventure that combines the nutty richness of quinoa, the vibrant freshness of asparagus, and a zesty lemon mustard vinaigrette that will make your taste buds dance! This Quinoa Asparagus Lemon Mustard Vinaigrette is more than just a recipe – it's a healthy, flavor-packed experience that promises to elevate your meal from ordinary to extraordinary in just 25 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 bunch asparagus, trimmed and cut into pieces
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes.
- While the quinoa is cooking, prepare the asparagus. Bring a separate pot of water to a boil, and add a pinch of salt. Once boiling, add the asparagus pieces and blanch them for about 2-3 minutes until they are bright green and tender-crisp.
- After blanching, immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined. This will be your vinaigrette.
- Once the quinoa has rested, fluff it with a fork and transfer it to a large mixing bowl. Add the blanched asparagus to the quinoa.
- Drizzle the lemon mustard vinaigrette over the quinoa and asparagus mixture. Gently toss everything together until the quinoa and asparagus are evenly coated with the vinaigrette.
- Taste the salad and adjust the seasoning with additional salt and pepper if needed.
- Serve the quinoa asparagus salad warm or at room temperature, garnished with additional lemon zest or fresh herbs if desired.
Tips
- Rinse your quinoa thoroughly to remove any bitter coating and ensure a fluffy, light texture.
- For the best flavor, use fresh, in-season asparagus and make sure to blanch it quickly to maintain its bright green color and crisp texture.
- Don't skip the ice bath for the asparagus – it stops the cooking process and helps preserve the vegetable's vibrant color and crunch.
- Whisk your vinaigrette thoroughly to ensure the olive oil and lemon juice are perfectly emulsified.
- Taste and adjust seasoning as you go – the key to a great salad is balanced flavors.
- For extra depth, consider toasting the quinoa lightly in a dry pan before cooking or adding some toasted nuts like almonds or pine nuts as a garnish.
- This salad can be served warm or at room temperature, making it perfect for meal prep or picnics.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
