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/
This is a repost and I apologize, but it’s been a little weird out here in the boonies. Because of the fire, our water level has been very low and then a few nights ago, the main water line for our subdivision broke sending 257 thousand gallons of water down the mountain! It washed out part of the road and completely emptied our tank, so since Saturday I’ve been waterless which has really made it difficult/impossible to cook. In the words of my best friend, “It’s not just a house, it’s an adventure.”
Anyway I love this savory dish, it can be a main dish salad or side salad or it’s great for a late summer potluck when the tomatoes are at their peak (like right now!)
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 the 1/2 cup of pitted 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.