Quinoa salad with asparagus, goat cheese and olives
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 477, total fat 29 G., saturated fats G., proteins 13 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 477, total fat 29 G., saturated fats G., proteins 13 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.
Quinoa is a base to which you can add your favorite ingredients and combinations, and dress it with a vinaigrette. That's exactly how Bobby Flay makes his magnificent salad: adding grilled asparagus, fresh thyme, and creamy goat cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Quinoa Salad:
- 2 cups quinoa
- 16 prepared asparagus spears
- 110 g of aged goat cheese shavings
- 1 tbsp. pitted olives
- 4 cups salted water or vegetable broth
- 2 tsp chopped fresh thyme
- 1/4 cup chopped fresh basil
- 1/4 fresh parsley leaves
- Olive oil for greasing
- Coarse salt and freshly ground black pepper
Vinaigrette sauce:
- 1/4 cup red wine vinegar
- 1 tbsp. honey
- 1 tbsp mustard
- 1/2 cup olive oil
- Coarse salt and freshly ground black pepper
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Recipes with similar ingredients: quinoa, asparagus, olives, goat cheese, thyme, basil, parsley, wine vinegar, honey, mustard
Cooking the dish according to the recipe:
- Make the vinaigrette: combine the vinegar, honey, and mustard in a blender and blend until smooth. With the blender running, slowly add the olive oil and blend until emulsified. Season with salt and pepper to taste and pulse a few times to thoroughly combine.
- Make the quinoa salad: Bring salted water or vegetable broth to a boil and add thyme. Add the quinoa, bring to a boil, reduce heat to low, and simmer until tender, about 30 minutes. Remove from heat and let stand for 5 minutes. Stir with a fork.
- Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
- Transfer the quinoa to a large bowl and add the asparagus, olives, goat cheese, basil, and parsley. Add enough vinaigrette to moisten the salad, but not too moist. Transfer to a serving platter and drizzle with more vinaigrette.
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