Prep: 10 minutes | Cook: 20 minutes | Total Time: 30 minutes

Cook quinoa according to package directions. Let cool slightly.

Meanwhile, in large pot of boiling salted water, cook broccolini for about 2 minutes or until tender-crisp and bright green. Drain and plunge into bowl of ice water; drain again and pat dry.

Heat olive oil in large nonstick skillet set over medium heat; cook onion, garlic and chili flakes for 2 to 3 minutes or until beginning to soften. Add broccolini; cook for about 5 minutes or until tender.

Vinaigrette: Whisk together olive oil, vinegar, mustard, salt and pepper until combined. Stir in shallot.

Toss cooked quinoa, broccolini mixture, prosciutto and tomatoes with vinaigrette.

Tip: If you like, substitute small broccoli florets for the broccolini.