Recipe of the Week: Creamy Goat Cheese Asparagus Quinoa Salad

mag941 February 29, 2016 0
Recipe of the Week: Creamy Goat Cheese Asparagus Quinoa Salad

Ingredients

  • 1 bunch of asparagus, bottom 2″ trimmed off
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ cup tri-color quinoa
  • 1 cup water
  • ⅓ cup roughly chopped pecans
  • 2 oz. crumbled goat cheese
  • 1 teaspoon red wine vinegar
  • 1 teaspoon olive oil
  • ¼ teaspoon garlic powder
  • salt to season

Instructions

  1. Preheat oven to 400.
  2. Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and ½ teaspoon of sea salt over asparagus. Toss to coat the asparagus then lay them out in a single layer on the baking sheet.
  3. Bake for 20 minutes. Remove from oven and cut into ½” slices. Set aside.
  4. In a medium saucepan add quinoa and water. Bring the water to a boil. Once boiling reduce the heat to a simmer and cover. Cook for 15 minutes or until liquid is evaporated. Once the quinoa is done, fluff with a fork.
  5. Add quinoa to a medium bowl along with chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to season. Toss everything together and serve!

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