Asparagus, Tomato & Goat Cheese Quinoa Salad
Prep Time
Serves
Cooking Mode
1 cup quinoa
1 bunch asparagus, tough ends removed
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
¼ tsp each salt and pepper
1 cup Candi-To™ Mini Sweet Tomatoes, halved
¼ cup chopped fresh Basil Leaves
¼ tub Herb & Garlic Goat Cheese Crumbles
1 cup quinoa
1 bunch asparagus, tough ends removed
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
¼ tsp each salt and pepper
1 cup Candi-To™ Mini Sweet Tomatoes, halved
¼ cup chopped fresh Basil Leaves
¼ tub Herb & Garlic Goat Cheese Crumbles
Directions
1Cook 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.
2In 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.
Disclaimer
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Personal Note
Personal Note
