This post is in honor of the letter “Q” and part of Jenny Matlock’s Alphabet Thursday. For more quality “Q” posts, please click here http://jennymatlock.blogspot.com/
Savory and light, a main dish salad or great for a summer potlock…
1 lb asparagus
2 cups quinoa
1/2 lb goat cheese
2 T red wine vinegar
can of large olives
1 large tomato
Pepper from the mill
1/4 cup sherry vinegar
1 T Dijon mustard
1 dried chili, crushed
1/2 cup pitted olives
1/2 cup olive oil
Make the vinaigrette first in the blender:
olive oil and olives, blend until smooth
Trim the asparagus, cutting the spears in half. Drizzle with olive oil
sprinkle with Kosher salt and pepper from the mill
Bring 8 cups of salted water to a boil. Add quinoa and cook according to directions on box. While the quinoa cooks, heat up the grill and grill the asparagus for a few minutes on each side, you want it to be still crispy.
When quinoa is soft, rinse thoroughly.
let it drain, pushing down on it a little with a spoon so the water all seeps out. Place quinoa on a large serving platter.
sprinkle with the red wine vinegar and mix thoroughly.
mix in 1/2 of the vinaigrette
sprinkle with the goat cheese
place the grilled asparagus on top and garnish with the tomato
sprinkle the rest of the vinaigrette over the asparagus and tomato
I served this with a New Zealand Sauvignon Blanc, grilled chicken and crusty bread.
Adapted from a Bobby Flay recipe.