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!)
Ingredient list:
1 lb asparagus
olive oil
2 cups quinoa
1/2 lb goat cheese
fresh parsley
2 T red wine vinegar
can of large olives
1 large tomato
Kosher salt
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:
Sherry vinegar
Dijon mustard
pepper
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
olives
Chopped parsley
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.
[print_link]
My mouth is watering. This sounds very good.
Now you’re talking! Protein in the Quinoa and veggies – my kind of meal. No water – what a pain. Hope you aren’t waterless for much longer. Hope you have a spare outhouse.
Oh no! It must be hard being without water. I was thinking that it was Dick’s doing for a second! But this salad is definitely a winner 😀
This looks like a dish from a high end restaurant. It looks delicious.
So sorry to hear things have been difficult. Hope you get your water soon and Mother Nature takes it a bit easier on you.
First of all – I am sorry that you are having such challenges right now with the water. You have been through so much. You are a real trooper. Positive energy and prayers coming your way.
Second – thanks for sharing this beautiful recipe. I am going to make it this weekend, and I am going to send it to my niece, who at age 38 has been diagnosed with a severe allergy to wheat/gluten. She can eat quinoa so this is going to be a welcome addition to her new recipes.
Never apologise for a repeat because it’s lucky timing for me because:
1 – I didn’t see it the first time
2 – I am in need of great new recipes
So thank you and hope things pick up for you soon
Wrenx
Hope things get better for you ASAP (btw you’re welcome to some of our water here in S Spain – we’ve been flooded!)
Keep safe too!
This looks delicious. My niece loves quinoa too…will have to make it with her sometime. I am so sorry about the water…UGH! Can it get any worse, sheesh…
Oh dear, sorry about your water. Just one thing after another!
Great salad!
Gracious. Your area can’t get a break. Sure hope your have water soon. I was out for a few hours yesterday and felt put upon. Can’t imagine how awful it must be for you to be water-less for so long. Hope all is well again very soon.
Love anything with asparagus. That I will try.
I love quinoa and we often have it on hand. Never thought to toss it in a salad, or, as you do, build a salad around it. It’s probably great with asparagus.
That tasty recipe …!
Looks delicious, would definitely try that salad!
I didn’t have quinoa to eat but I have heard abt it from cooking shows, I even had a discussion with my daughter who came back from Mexico. I mistakenly heard that it comes from Africa, and she corrected me.
Your instructions are amazing.
p/s I like Western springs so much that I just went despite the cold and rain. goslings cygnets, ducklings.
This looks fabulous! I love how you captured each step of preparation – beautiful photo-essay for an quintessential post! 😀
This looks fabulous. The colors and the quinoa make such a pretty combination. Your photos are wonderful. I can’t believe you continue to produce such great blogs with all of your struggles. You are inspirational. Thank you!
Your meals are always so lovely and presented so beautifully. I love asparagus so that makes me smile! Wish Colorado could send you some of the rain. We were suppose to go to a birthday party for our lil great grand son but since rain is coming and the party is near Commerce City, there is too much devastation there to risk going out. We will relax and watch football instead! We need a break, tomorrow is another week of business at both of our jobs! Sigh!
Hugs to you and I always pray about your lawsuit. I wish you well.
It looks like a recipe worth repeating. How your water is back now!
Yum! We are having quinoa tonight with baked chicken and broccoli… so I will rustle up some olives, feta cheese and see if I have the other of your ingredients…
Blessings & Aloha!
It is really difficult to cook with no water…
Thanks for taking the time to post this yummy recipe for the letter “Q”…
It looks like a very high quality salad!
A+