Skip to Content
A message to our customers on COVID-19 Read More
Makes
Serves: 4
Level
easy
Prep Time
20
Total Time
30

Ingredients

1 cup
quinoa
250 mL
1 bunch
asparagus, tough ends removed
0
1/4 cup
extra virgin olive oil
60 mL
2 tbsp
red wine vinegar
30 mL
1/4 tsp
each salt and pepper
1 mL
1 cup
Candi-To™ Mini Sweet Tomatoes, halved
250 mL
1/4 cup
chopped fresh Basil Leaves
60 mL
1/4 tub
Herb & Garlic Goat Cheese Crumbles
56 g

Method

Step 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.
Step 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.
Share This

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
330
Fat:
22 g
Saturated Fat:
6 g
Carbs:
24 g
Protein:
11 g
Cholesterol:
30 mg
Fiber:
4 g
Sodium:
280 mg