Grilled Asparagus And Quinoa Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Grilled Asparagus and Quinoa Salad

Patrick Johnson

By
@pwjohnso

I was looking for a unique summer side to pair with a smoked prime rib course and stumbled on this recipe. This was my first time to use quinoa but certainly not the last. Love the taste, texture and flexibilty.


Featured Pinch Tips Video

Serves:

4

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

ASPARAGUS AND QUINOA

1 bunch
asparagus, trimmed
olive oil
salt and pepper
2 c
quinoa
8 oz
goat cheese, aged, shaved
1/4 c
parsley, chopped
1 Tbsp
red wine vinegar
2 Tbsp
olive oil
6-8
nicoise olives, pitted
1
roma tomato, sliced
parsley sprigs for garnish

BLACK OLIVE VINAIGRETTE

1/4 c
aged sherry vinegar
1 Tbsp
dijon mustard
1/2 tsp
chile de arbol
1/2 c
nicoise olives, pitted
1/2 c
olive oil

Directions Step-By-Step

1
ASPARAGUS and QUINOA
2
Heat grill.
3
Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
4
Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again.
5
Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette (recipe below). Stir to combine.
6
Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
7
BLACK OLIVE VINAIGRETTE
8
Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy