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Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette Recipe

Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on February 24, 2013

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    This is a good recipe, with modifications. Quinoa should be one cup, cooked in 2 cups water. Increase asparagus to one bunch, add more olives and 2 instead of one tomato. Also, you'll have a lot of vinaigrette left over. With these changes it's a nice dish.

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  • on September 30, 2012

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    Yum, yum, Yum! My whole family loves this recipe, including the kids. And when we bring it to dinner to share with someone else, they love it too.

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  • on March 20, 2012

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    Terrible! I agree with Angrybird. A lot of effort and time wasted.
    Bad instructions. followed recipe exactly, used 8 cups of water for 2 cups quinoa, cooked and cooked and cooked. never could get quinoa fluffy.Soggy , bland and tasteless. Recipe says 4 servings, had enough wallpaper paste fo eight or more. an expensive mistake!

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  • on August 05, 2011

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    Unfortunately, my family did not enjoy this dish. A lot of work for a disappointing result.

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  • on July 05, 2011

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    Delicious and filling.

    I broiled the asparagus in the toaster oven for 3 minutes and cut them into bite sized pieces.

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  • on July 01, 2011

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    YUM!!!! We loved it and I loved it again for leftovers!

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  • on May 30, 2011

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    A very healthy, tasty and unique side dish. This was a huge hit at the bridal shower I made it for. What wasn't eaten was taken home by our guests. I'm looking forward to making this again.

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  • on April 27, 2011

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    one of my girlfriends made this so I cannot attest to how easy or difficult it is to make, but it is stunningly delicious! Such a unique side item to bring to a dinner. Yummy! I will be making soon :

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  • on March 25, 2011

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    I agree to cook quinoa like rice (pre-rinsed quinoa. Recipe was amazing. Added some additional olives and fresh arugula. Swapped goat for feta cheese. So many ways to change this according to individual tastes. Thanks Bobby.

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  • on March 08, 2011

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    Excellent, easy recipe. One tip, though. Instead of boiling the quinoa like pasta, cook it like rice. Use 1 1/4 cups water per cup of quinoa. Bring to a boil, turn heat to low and cover for 20-25 minutes. Done. No draining, etc.

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