Print

Quinoa Salad

Print Recipe

Ingredients

Scale
  • 1 lb asparagus
  • olive oil
  • 2 C 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 C sherry vinegar
  • 1 T Dijon mustard
  • 1 dried chili, crushed
  • 1/2 C pitted olives
  • 1/2 C olive oil

Instructions

  1. Make the vinaigrette:
  2. In a blender mix sherry vinegar, dijon mustard, pinch of salt and a grind or two of pepper, crushed chili pepper, olive oil and the 1/2 C of pitted olives
  3. Blend until smooth
  4. Trim the asparagus, cutting the spears in half and drizzle with olive oil (a few T should do it)
  5. Sprinkle with kosher salt and a few grinds of the pepper mill
  6. Bring 8 C of water to a boil
  7. Add quinoa and cook according to directions on the box
  8. Heat up the grill or broiler and cook the asparagus for a few minutes on each side
  9. When the quinoa is ready, rinse it thoroughly, let it drain, pushing down on it a bit to get all of the water out
  10. Place quinoa on a large serving platter, sprinkle with red wine vinegar and mix thoroughly
  11. Mix in 1/2 of the vinaigrette
  12. Sprinkle with the goat cheese, olives and chopped parsley
  13. Place the grilled asparagus on top and garnish with the tomato
  14. Sprinkle the rest of the vinaigrette over the asparagus and tomato

Find it online: https://therockymountainwoman.com/quinoa-salad-2/