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grilled asparagus and quinoa salad

(1 rating)
pwjohnso avatar
Recipe by
Patrick Johnson
@pwjohnso
Kingwood, TX

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.

►
(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
  • 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

How To Make grilled asparagus and quinoa salad

  • 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.
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