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.

Product Recall : Compliments Pastrami