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)
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)
Combine all ingredients in jar with tight fitting lid and mix well.
- 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.
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.
- Total Fat
- 12.3 g
- Saturated Fat
- 2.5 g
- 5 mg
- 445 mg
- 30.7 g
- 3.5 g
- 5.6 g
- 8.8 g
- 405 mg