Lemon Vinaigrette Quinoa with Asparagus, Hazelnuts, and Mint

By Renee's Kitchen Adventures

Published 06/01/2016

A lovely spring/summer quinoa side dish or vegetarian main dish with the flavors of lemon and mint.


  • 1 pound fresh asparagus, ends trimmed and cut into 1/4 inch pieces on the diagonal
  • 3 cups cooked white quinoa (follow directions on package)
  • 1/3 cup toasted hazelnuts, roughly chopped
  • 1/4 cup fresh mint leaves, chopped
  • For Lemon Vinaigrette:
  • juice of one whole lemon
  • 1 tsp. lemon zest
  • 1 TBS unseasoned rice wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey (or maple syrup)
  • kosher salt and fresh ground pepper, to taste
  • 1/4 cup olive oil


  1. Heat medium skillet on med heat. Spray with cooking spray or add 1 tsp. olive oil. Saute asparagus until crisp tender, about 5-6 minutes. Remove from heat and set aside.
  2. Make Lemon Vinaigrette: Combine all ingredients with whisk in large bowl except olive oil. While whisking, drizzle in olive oil and whisk until it comes together.
  3. Add quinoa, cooked asparagus, hazelnuts and mint leaves to the vinaigrette and stir to coat. Taste for salt and pepper and adjust as needed. Serve warm or at room temperature as a side dish or vegetarian main dish.

Yield: 6 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 25 mins.

Total time: 35 mins.

Tags: asparagus, quinoa, lemon, mint, hazelnuts, side dish, vegetarian

Adapted from The Vegetable Butcher by Cara Mangini