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Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on May 21, 2013

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    My husband thought this was bland but I think his taste buds are off because to me, this had a lot of flavor, especially considering how simple it is. I used all fresh herbs so they were really potent. Couldn't find nicoise olives so I subbed kalamata and those along with the goat cheese also carry pretty strong flavors so I just don't see how this can be bland. The salt and pepper on the asparagus also carried a zing. The only thing I didn't like was the dressing but I think that's just because aside from store bought Italian (which I used on this salad after throwing out the homemade vinaigrette I don't like vinaigrette dressings. Overall, it was really good and next time I might add in a few red bell pepper slices to the mix and squeeze a little lemon juice on the asparagus during cook time.

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  • on February 24, 2013

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    Wow! I want to eat it all. This refreshing and easy to make.

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  • on September 18, 2012

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    This was absolutely DELICIOUS!!!!! I know people said to still put the olives but I REALLY don't like them so I made it exact without the olives and it was still fantastic! Also I made it with fresh goat cheese because I accidentally bought fresh rather than aged because I didn't read that carefully but it still turned out AMAZING!! YUM YUM YUM!!!

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  • on August 23, 2012

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    Fabulous salad/side dish with grilled salmon. I also am not an olive fan but loved them in this recipe. Don't know why Bobby lists just and specifically 16 asparagus spears. I will add more next time. The viniagrette is essential and the key element to this dish's success.

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  • on July 10, 2012

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    This salad has made me like quinoa! It is DELICIOUS!!!! Very flavorful. You definitely don't need all the dressing. I added about 1/2 and it's great. And the taste is improving as it sits in the frig. I will definitely make again, and again, and again!!!!

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  • on June 16, 2012

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    I made this exactly like the recipe and it was great! I used my rice cooker to make the Quinoa. I made is again, substituting cumcumer for asparagus, and feta for goat cheese. Great both ways. The vinaigrette is very fresh and light.

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  • on June 15, 2012

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    LOVE THIS! For someone who primarily grills, Bobby makes AMAZING salad, I'm a huge fan of his farro one in the "summer salad" slideshow as well. My mom wasn't a fan, but I like to say that she doesn't like flavor or taste. All of the flavors worked well together and the dressing was delicious. I'm going to be eating it for days because it makes a LOT of quinoa. Praise be Bobby.

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  • on May 31, 2012

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    Will be making this again! I made it vegan by just omitting the cheese. Also sneaked a bit of amaranth into the quinoa, which gave it a hint of nutty flavor. Recipe is extremely delicious and very appropriate for spring.

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  • on April 18, 2012

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    What a wonderful recipe for fresh, spring foods...now I have something yummy to do with quinoa! And who would have thought it could be this good with olives? (I am NOT a fan of olives, but I tried this anyway, thanks to the previous reviewer - good call!

    If you think about it in the morning and soak your quinoa in water with 1T lemon juice, it not only makes the nutrients in the quinoa more available to your body to use, but it reduces cooking time to just a few minutes (didn't watch the clock, sorry, but it was FAST. If you do this, cut the liquid down to 2 cups.

    Half the olives went in the dressing, and half in the quinoa. VERY YUMMY, and like I said, I'm not an olive person, like the previous reviewer.

    I'll definitely be making this again soon. This recipe would be a good starting point for future seasonal produce as well, once asparagus is out of season. The dressing is SO good I'll make it again for other dishes - I've never tasted anything like it, but it's a keeper!

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  • on August 09, 2011

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    I only gave it a 4 because my accident (see below made this receipe a 5 star. I am not an olive fan. When I first read this receipe I was going to omit nicoise olives from my serving & add them to my families. I made a mistake when making the Vinaigrette & added most of the pitted whole nicoise olives while blending the Vinaigrette. Long story short, IT WAS AMAZING! Make the Vinaigrette the same way Bobby says (you may need a little more olive oil or add a splash of citrus so it's not too thick. Finish preparing as stated. One last item; I always slightly toast my quinoa in a near dry pan (some extra virgin olive oil on bottom & then add my warm chicken stock and finish cooking as stated. It turns out better, fluffier and has a nutty background to it when finished. This receipe is a total winner and I cannot believe people are not reviewing it. YOU MUST TRY IT EVEN IF YOU DON'T LIKE OLIVES!

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