Asparagus Tomato and Goat Cheese Quinoa Salad

Prep Time: 20 minutes
Total Time: 30 minutes
Makes: 4


  1. 1 cup quinoa 250 mL
  2. 1 bunch asparagus, tough ends removed
  3. 1/4 cup extra virgin olive oil
  4. 2 tbsp red wine vinegar
  5. 1/4 tsp each salt and pepper
  6. 1 cup Candi-To™ Mini Sweet Tomatoes, halved
  7. 1/4 cup chopped fresh Basil Leaves
  8. 1/4 tub Herb & Garlic Goat Cheese Crumbles


  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.