Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol Recipe

Name: Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 asparagus spears, trimmed; olive oil; salt and pepper; 2 cups quinoa; 8 ounces aged goat cheese, shaved; ¼ cup chopped fresh parsley leaves; 1 tablespoon red wine vinegar; 2 tablespoons olive oil; 5 nicoise olives; 1 roma tomato, sliced; parsley sprig (to garnish); ¼ cup aged sherry wine vinegar; 1 tablespoon Dijon mustard; ½ teaspoon arbol chile; ½ cup pitted nicoise olive; ½ cup olive oil

Servings: persons

12 asparagus spears, trimmed
olive oil
salt and pepper
2 cups quinoa
8 ounces aged goat cheese, shaved
¼ cup chopped fresh parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
5 nicoise olives
1 roma tomato, sliced
parsley sprig (to garnish)
¼ cup aged sherry wine vinegar
1 tablespoon Dijon mustard
½ teaspoon arbol chile
½ cup pitted nicoise olive
½ cup olive oil

1
Heat grill.
2
Brush asparagus with olive oil and season with salt and pepper, to taste.
3
Grill on both sides until just cooked through, about 2 minutes on each side.
4
Remove from grill and cut in half.
5
Bring 8 cups of salted water to a boil.
6
Add quinoa and cook until soft.
7
Drain and rinse with cold water and drain again.
8
Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette.
9
Stir to combine.
10
Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 asparagus spears, trimmed, olive oil, salt and pepper, 2 cups quinoa, and more.

Yes, Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol

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