Asparagus and Quinoa Salad

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 (1L)

1 Tbsp fresh thyme, chopped (15 mL)

2 cups quinoa (500 mL)

1 red pepper, diced (1)

1 yellow pepper, diced (1)

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)
Vinaigrette

Combine all ingredients in jar with tight fitting lid and mix well.

Salad
1. 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.
2. Fold in the peppers, asparagus, olives, basil and parsley. Add enough vinaigrette to moisten the salad.
3. Transfer to a platter. Top with crumbled goat cheese and drizzle with a little bit more of the vinaigrette.