- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 cup
- uncooked quinoa
- 250 mL
- 1 bunch
- asparagus, tough ends removed
- 1/4 cup
- extra virgin olive oil
- 60 mL
- 2 tbsp
- red wine vinegar
- 30 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1 cup
- cherry or grape tomatoes, halved
- 250 mL
- 1/4 cup
- chopped fresh Basil Leaves
- 60 mL
- 1 tbsp
- Herb & Garlic Goat Cheese Crumbles
- 15 mL
Directions
Step 1
Cook quinoa according to package directions.
Step 2
Meanwhile, blanch asparagus in boiling water for about 1 min., until bright green and tender-crisp. Transfer to an ice water bath to stop cooking. Drain. Chop into short pieces; set aside.
Step 3
In large bowl whisk together the oil, vinegar, salt and pepper. Mix in the quinoa, tomatoes, basil and asparagus. Transfer to a serving bowl. Sprinkle goat cheese crumbles on top before serving.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 330
- Fat:
- 22 g
- Saturated Fat:
- 6 g
- Carbs:
- 24 g
- Fibre:
- 4 g
- Cholesterol:
- 30 mg
- Protein:
- 11 g
- Sodium:
- 280 mg