Quinoa Salad with Asparagus, Goat Cheese and Black Olives
You can never have too many main course recipes, so give Quinoa Salad with Asparagus, Goat Cheese and Black Olives a try. One serving contains 606 calories, 13g of protein, and 43g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up spears asparagus, kosher salt and pepper, honey, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.
Instructions
Watch how to make this recipe.
Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified.
Add salt and pepper to taste and pulse a few times to incorporate.
For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes.
Remove from the heat and let sit 5 minutes. Fluff with a fork.
Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes.
Remove from the grill and cut into 1/2-inch pieces.
Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley.
Add just enough vinaigrette to moisten the salad; don't make it too wet.
Transfer to a platter and drizzle with more of the vinaigrette.