Asparagus, Tomato & Goat Cheese Quinoa Salad

  • Prep Time 20 min
  • Total Time 30 min
  • 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
  • Protein 11 g
  • Cholesterol 30 mg
  • Fibre 4 g
  • Sodium 280 mg