Quinoa Salad with Asparagus, Goat Cheese and Black Olives Read more at: https://www.foodnetwork.com/recipes/bobby-
flay/quinoa-salad-with-asparagus-goat-
cheese-and-black-olives-recipe.html?oc
=linkback
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
IngredientsVinaigrette:1/8 cup red wine vinegar.5 tablespoon honey.5 tablespoon mustard1/4 cup olive oilKosher salt and freshly ground black pepperQuinoa Salad:4 cups salted water or vegetable stock2 teaspoons chopped fresh thyme2 cups quinoa16 spears asparagus, trimmedOlive oil, for brushingKosher salt and freshly ground black pepper1 cup pitted nicoise olives4 ounces aged goat cheese, shaved1/4 cup fresh parsley leaves
Directions
For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
Serving Size: Serves: 6; Calories: 477; Total Fat: 29 grams; Saturated Fat: 6 grams; Protein: 13 grams; Total carbohydrates: 43 grams; Sugar: 6 grams; Fiber: 5 grams; Cholesterol: 9 milligrams; Sodium: 446 milligrams.
For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
Serving Size: Serves: 6; Calories: 477; Total Fat: 29 grams; Saturated Fat: 6 grams; Protein: 13 grams; Total carbohydrates: 43 grams; Sugar: 6 grams; Fiber: 5 grams; Cholesterol: 9 milligrams; Sodium: 446 milligrams.
Nutritional Info Amount Per Serving
- Calories: 284.1
- Total Fat: 15.8 g
- Cholesterol: 10.0 mg
- Sodium: 747.3 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.5 g
- Protein: 7.5 g
Member Reviews