Asparagus Tomato and Goat Cheese Quinoa Salad

4
Easy
Salads

Characteristics

Under 30 minutes Without gluten

Nutritional Facts Per Serving

330
Calories
11 g
Protein
24 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 330
  • Lipides 22 g
    • Saturated fat  6 g
  • Cholesterol 30 mg
  • Sodium  280 mg
  • Carbs 24 g
    • fiber  4 g
  • Protein 11 g

Ingredients

  • 1 cup quinoa 250 mL
  • 1 bunch asparagus, tough ends removed
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/4 tsp each salt and pepper
  • 1 cup Candi-To™ Mini Sweet Tomatoes, halved
  • 1/4 cup chopped fresh Basil Leaves
  • 1/4 tub Herb & Garlic Goat Cheese Crumbles

Method


  1. Cook quinoa according to package directions. Meanwhile, blanch asparagus in boiling water for about 1 min. Transfer asparagus to an ice water bath to stop cooking. Drain once cooled, roughly chop and set aside.
  2. In a large bowl whisk together the oil, vinegar, salt and pepper. Mix in cooked and cooled quinoa, tomatoes, basil and asparagus. Transfer to serving bowl and top with goat cheese crumbles.

Related Recipes