Quinoa with Zucchini and Asparagus

• 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

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

vegetable oil, quinoa, vegetable broth, zucchini, woody, garlic, grain mustard, balsamic vinegar, lemon, walnuts, scallions, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/quinoa-with-zucchini-and-asparagus/ (may not work)