Asparagus, Tomato and Goat Cheese Quinoa Salad

Prep time: 20 minutes / Cook time: 10 minutes / Serves: 4 Category: , ,

Directions

  1. Cook quinoa according to package directions.
  2. Meanwhile, blanch asparagus in boiling water for about 1 min. Transfer asparagus to an ice water bath to stop cooking. Drain once cooled, roughly chop and set aside.
  3. In a large bowl whisk together the oil, vinegar, salt and pepper.
  4. Mix in cooked and cooled quinoa, tomatoes, basil and asparagus. Transfer to serving bowl and top with goat cheese crumbles.

Ingredients

  • 1 cup  quinoa
  • 1 bunch  asparagus, tough ends removed
  • 1/4 cup  extra virgin olive oil
  • 2 tbsp  red wine vinegar
  • 1/4 tsp  each, salt and pepper
  • 1 cup  Candi-To Mini Sweet Tomatoes, halved
  • 1/4 cup  chopped fresh Basil leaves
  • 1/4 tub  Herb & Garlic Goat Cheese Crumbles

Nutritional Information

Per Serving  (1/4 of the recipe):

  • Calories 330
  • Fat 22 g
  • Saturated Fat 6 g
  • Carbs 24 g
  • Protein 11 g
  • Cholesterol 30 mg
  • Fibre 4 g
  • Sodium 280 mg
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