Creamy Goat Cheese Asparagus Quinoa Salad
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
Introduction
Recipe type: gluten free, side dishes, salad, vegetarian, kid friendly Recipe type: gluten free, side dishes, salad, vegetarian, kid friendlyNumber of Servings: 4
Ingredients
-
1 bunch of asparagus, bottom 2" trimmed off
1 tablespoon olive oil
½ teaspoon sea salt
½ 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
¼ teaspoon garlic powder
salt to season
Tips
Directions
1. Preheat oven to 400.
2. Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and ½ 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 ½" 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.
2. Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and ½ 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 ½" 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.