grilled asparagus and quinoa salad
(1 rating)
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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.
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For grilled asparagus and quinoa salad
- ASPARAGUS AND QUINOA
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1 bunchasparagus, trimmed
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olive oil
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salt and pepper
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2 cquinoa
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8 ozgoat cheese, aged, shaved
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1/4 cparsley, chopped
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1 Tbspred wine vinegar
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2 Tbspolive oil
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6-8nicoise olives, pitted
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1roma tomato, sliced
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parsley sprigs for garnish
- BLACK OLIVE VINAIGRETTE
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1/4 caged sherry vinegar
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1 Tbspdijon mustard
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1/2 tspchile de arbol
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1/2 cnicoise olives, pitted
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1/2 colive oil
How To Make grilled asparagus and quinoa salad
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1ASPARAGUS and QUINOA
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2Heat grill.
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3Brush 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.
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4Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again.
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5Place 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.
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6Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
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7BLACK OLIVE VINAIGRETTE
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8Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
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