Asparagus with quinoa salad and olive vinaigrette

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Thanks to a large number of carefully selected ingredients and flavors, this hearty salad can replace a full meal.

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.

Ingredients for the recipe:

12 prepared asparagus spears
2 cups quinoa
225 g aged goat cheese
A handful of small, chopped tomatoes
Olive oil
Salt and freshly ground black pepper
1/4 cup chopped parsley leaves
1 tbsp red wine vinegar
2 tbsp. l. olive oil
Basil leaves for garnish

Vinaigrette sauce with olives:

1/4 cup aged cherry vinegar
1 tbsp Dijon mustard
1/2 teaspoon chili de arbol pepper
1/2 tbsp. pitted olives
1/2 cup olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, grape tomatoes, goat cheese, basil, parsley, quinoa, wine vinegar, cherry vinegar, Dijon mustard, pepper de arbol, olives

Cooking the dish according to the recipe:

In a saucepan with a little water, steam the asparagus for 3 minutes until tender.

In another saucepan, bring 8 cups of salted water to a boil. Add the quinoa and cook until tender. Drain and rinse with cold water.

Transfer the quinoa to a medium bowl and add red wine vinegar, olive oil, parsley, and 1/4 cup olive vinaigrette. Toss to combine. Divide the quinoa among servings, top with cheese, asparagus, tomatoes, and basil leaves.

Vinaigrette sauce with olives:

In a blender, combine cherry vinegar, Dijon mustard, chili pepper, olives, and olive oil and blend until smooth.

Categories:

recipe / Dinner / Main courses / Vegetables and mushrooms / Salads / Salads with pasta and cereals / Bobby Flay

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