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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

Bobby Flay

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: No Ordinary Vegetable

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

Showing 1-10 of 13

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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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  • on August 01, 2010

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    I've made this several times now and it's so yummy, even my 1 1/2 yr old likes it. Definetly one of the best quinoa recipes I've made. I find using thicker asparagus better as the thinner ones get lost in the salad, as well I use more dressing since I find the quinoa soaks it up especially if you eat it a day or two later.

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  • on April 20, 2010

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    Served this with a pepper base marinated grilled tri-tip. The family was very happy.

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