Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Ingredients

  • ¼ cup fresh parsley leaves
  • ¼ cup chopped fresh basil
  • 4 ounces aged goat cheese, shaved
  • 1 cup pitted nicoise olives
  • Kosher salt and freshly ground black pepper
  • Olive oil, for brushing
  • 16 spears asparagus, trimmed
  • + 23 more ingredients
    • 2 cups quinoa
    • 2 teaspoons chopped fresh thyme
    • 4 cups salted water or vegetable stock
    • Kosher salt and freshly ground black pepper
    • ½ cup olive oil
    • 1 tablespoon mustard
    • 1 tablespoon honey
    • ¼ cup red wine vinegar
    • ¼ cup fresh parsley leaves
    • ¼ cup chopped fresh basil
    • 4 ounces aged goat cheese, shaved
    • 1 cup pitted nicoise olives
    • Kosher salt and freshly ground black pepper
    • Olive oil, for brushing
    • 16 spears asparagus, trimmed
    • 2 cups quinoa
    • 2 teaspoons chopped fresh thyme
    • 4 cups salted water or vegetable stock
    • Kosher salt and freshly ground black pepper
    • ½ cup olive oil
    • 1 tablespoon mustard
    • 1 tablespoon honey
    • ¼ cup red wine vinegar

1. For the vinaigrette: 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. 2. For the vinaigrette: Combine the vinegar, honey a...

View full recipe at SpringPad

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