GRILLED ASPARAGUS AND QUINOA SALAD
I was looking for a unique summer side to pair with a smoked prime rib course and stumbled on this recipe. This was my first time to use quinoa but certainly not the last. Love the taste, texture and flexibilty.
Provided by Patrick Johnson
Categories Other Salads
Time 40m
Number Of Ingredients 18
Steps:
- 1. ASPARAGUS and QUINOA
- 2. Heat grill.
- 3. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
- 4. Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again.
- 5. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette (recipe below). Stir to combine.
- 6. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
- 7. BLACK OLIVE VINAIGRETTE
- 8. Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
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