Grilled Asparagus and Quinoa Salad With Goat Cheese

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions