- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
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
Directions
- 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.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 330
- Fat:
- 22 g
- Saturated Fat:
- 6 g
- Carbs:
- 24 g
- Fibre:
- 4 g
- Cholesterol:
- 30 mg
- Protein:
- 11 g
- Sodium:
- 280 mg
