Quinoa and Asparagus with Lemon Mustard Vinaigrette

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Author Kelly Roenicke Modified by IHHC


  • 1 cup quinoa
  • 1 teaspoon olive oil or avocado oil
  • 1 small onion chopped
  • 2 garlic cloves sliced
  • 1 bunch asparagus
  • 1/2 Tablespoon olive oil
  • 3 slices crispy bacon (crumbled)*

For the Dressing:

  • 2 Tablespoons lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves crushed
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper


  1. Preheat the oven to 400 degrees.
  2. Put the quinoa, the sliced garlic, chopped onion, olive oil, and two cups of water in a medium sized pot. Bring the quinoa to a boil, then reduce the heat to low and cover. Cook for 15 minutes until the quinoa is fluffy and the little ring around the quinoa has loosened.
  3. While the quinoa is cooking, prepare the asparagus. Rinse the asparagus and remove the tough ends. Place the asparagus on a parchment lined cookie sheet, and chop each stalk into three pieces. Drizzle the asparagus with a little bit of olive oil, and sprinkle with salt.
  4. Bake the asparagus at 400 degrees for 6-8 minutes, until bright green and crisp tender.
  5. While the asparagus cooks, prepare the dressing: combine the lemon juice, olive oil, mustard, sugar, garlic, salt, and pepper in a small jar with a lid. Shake will to mix thoroughly.
  6. Place the quinoa and asparagus in a bowl drizzle with the dressing, and add crumbled bacon. Toss to coat.
  7. Serve immediately.

*You can use vegan bacon, or omit it to make the recipe vegan.