Salads
Asparagus and Quinoa Salad
This quinoa salad pairs fresh spring asparagus with crisp vegetables, fragrant herbs, tangy goat cheese and a light white wine vinaigrette. Perfect for a light lunch or dinner. For a vegetarian version replace chicken broth with vegetable broth.
Updated
Ingredients
Vinaigrette
- 2 Tbsp white wine vinegar (30 mL)
- 2 Tbsp honey (30 mL)
- 1 tsp coarse grain mustard (5 mL)
- 1/3 cup canola oil (75 mL)
- ½ tsp salt (2 mL)
- ½ tsp pepper (2 mL)
Quinoa Salad
- 4 cups chicken broth (1 L)
- 1 Tbsp fresh thyme, chopped (15 mL)
- 2 cups quinoa (500 mL)
- 1 red pepper, diced
- 1 yellow pepper, diced
- ½ lb asparagus, cooked and cut into ½-inch (2 cm) pieces (250 g)
- 1/3 cup pitted Kalamata olives, cut into halves (75 mL)
- ¼ cup chopped fresh basil (60 mL)
- ¼ cup chopped fresh parsley (60 mL)
- 4 oz goat cheese, crumbled (112 g)
Directions
Vinaigrette
- Combine all ingredients in jar with tight fitting lid and mix well.
Salad
- Bring chicken broth to a boil in a large saucepan. Stir in quinoa and thyme. Cover, reduce heat to low and simmer until cooked through, about 20-30 minutes. Remove from heat, let sit for about 5 minutes and then fluff with a fork. Transfer to a large serving bowl.
- Fold in the peppers, asparagus, olives, basil and parsley. Add enough vinaigrette to moisten the salad.
- Transfer to a platter. Top with crumbled goat cheese and drizzle with a little bit more of the vinaigrette.
Nutritional Analysis
| Calories | 266 |
|---|---|
| Total Fat | 12.3 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 5 mg |
| Sodium | 445 mg |
| Carbohydrates | 30.7 g |
| Fiber | 3.5 g |
| Sugar | 5.6 g |
| Protein | 8.8 g |
| Potassium | 405 mg |
