Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Total Time:
55 min
Prep:
10 min
Inactive:
5 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • Vinaigrette:
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper
  • Quinoa Salad:
  • 4 cups salted water or vegetable stock
  • 2 teaspoons chopped fresh thyme
  • 2 cups quinoa
  • 16 spears asparagus, trimmed
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1 cup pitted nicoise olives
  • 4 ounces aged goat cheese, shaved
  • 1/4 cup chopped fresh basil
  • 1/4 cup fresh parsley leaves
Directions

For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.

For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.

Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.

Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

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    This recipe is featured in:

    Cookout Sides & Salads