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Chef Megan Mitchell

Online Cookbook

Red Quinoa with Zucchini and Asparagus

Red Quinoa with Zucchini and Asparagus


  • 1 cup red quinoa, rinsed under cold water
  • 3-4 tbsp. olive oil
  • 1/2 red onion, 1/4 inch dice
  • ½ pound asparagus, woody ends trimmed and cut into 1-inch pieces
  • 1-2 medium sized zucchini, cut in ½ moon slices
  • ½ tsp. salt
  • 1 large lemon, zested and juiced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp. olive oil
  • 3 tbsp. basil, chopped
  • 1 tbsp. oregano, chopped


  1. Rinse and drain the quinoa. Place into a sauce pot with 2 cups of cold water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook, covered for about 15 minutes. 5 minutes before it's done, remove the lid to let the remaining water evaporate. 

    Remove from heat, cover for 5 minutes and then fluff with a fork. 

  2. While quinoa is cooking, in a large skillet heat the olive oil on medium heat. Add the onion and sweat for 5-7 minutes until soft and translucent. Add the sliced zucchini and asparagus pieces to the same pan and season with salt. Cook about 5 minutes.

  3. Meanwhile, in a jar or bowl, combine the lemon zest and juice, salt, pepper, olive oil, chopped basil and oregano.

  4. Once the quinoa is fully cooked, add to a large bowl. While still hot, pour the lemon dressing over and toss. Add the cooked veggies and combine. Check for seasoning.

  5. Serve warm or room temperature.


    Recipe Courtesy of Megan Mitchell

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