Asparagus, Tomato & Goat Cheese Quinoa Salad

Prep time: 20min
Total time: 30min
Serves 4
1 cup
quinoa
250 mL
1 bunch
asparagus, tough ends removed
0
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
Candi-To™ Mini Sweet Tomatoes, halved
250 mL
1/4 cup
chopped fresh Basil Leaves
60 mL
1/4 tub
Herb & Garlic Goat Cheese Crumbles
56 g
1/4 of the recipe
calories
330
fat
22 g
saturated fat
6 g
carbs
24 g
protein
11 g
cholestrol
30 mg
fibre
4 g
sodium
280 mg

Directions

  1. Cook quinoa according to package directions. Meanwhile, blanch asparagus in boiling water for about 1 min. Transfer asparagus to an ice water bath to stop cooking. Drain once cooled, roughly chop and set aside.

  2. In a large bowl whisk together the oil, vinegar, salt and pepper. Mix in cooked and cooled quinoa, tomatoes, basil and asparagus. Transfer to serving bowl and top with goat cheese crumbles.