Creamy Goat Cheese Asparagus Quinoa Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 274.3
  • Total Fat: 19.6 g
  • Cholesterol: 6.5 mg
  • Sodium: 349.0 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 8.4 g

View full nutritional breakdown of Creamy Goat Cheese Asparagus Quinoa Salad calories by ingredient
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Recipe type: gluten free, side dishes, salad, vegetarian, kid friendly Recipe type: gluten free, side dishes, salad, vegetarian, kid friendly
Number of Servings: 4


    1 bunch of asparagus, bottom 2" trimmed off
    1 tablespoon olive oil
    teaspoon sea salt
    cup tri-color quinoa
    1 cup water
    ⅓ cup roughly chopped pecans
    2 oz. crumbled goat cheese
    1 teaspoon red wine vinegar
    1 teaspoon olive oil
    teaspoon garlic powder
    salt to season



1. Preheat oven to 400.
2. Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and teaspoon of sea salt over asparagus. Toss to coat the asparagus then lay them out in a single layer on the baking sheet.
3. Bake for 20 minutes. Remove from oven and cut into " slices. Set aside.
4. In a medium saucepan add quinoa and water. Bring the water to a boil. Once boiling reduce the heat to a simmer and cover. Cook for 15 minutes or until liquid is evaporated. Once the quinoa is done, fluff with a fork.
5. Add quinoa to a medium bowl along with chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to season. Toss everything together and serve!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MOSTEDGAARD.

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