Thanks to a large number of carefully selected components and this hearty salad can replace a full meal. with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 prepared asparagus sprouts
- 2 tbsp. quinoa
- 225 gr. aged goat cheese
- A handful of small cut tomatoes
- Olive oil
- Salt and freshly ground black pepper
- 1/4 Art. chopped parsley leaves
- 1 tbsp. l red wine vinegar
- 2 tbsp. l olive oil
- Basil leaves for decoration
Vinaigrette sauce with olives:
- 1/4 Art. aged cherry vinegar
- 1 tbsp. l Dijon mustard
- 1/2 tsp chili de arbola
- 1/2 tbsp. pitted olives
- 1/2 tbsp. olive oil
Recipes with similar ingredients: asparagus, grape tomatoes, cheese goat, basil, parsley, quinoa, wine vinegar, cherry vinegar, Dijon mustard, pepper de arbol, olives
Recipe preparation:
- In a pan with a little water, cook asparagus on couple for 3 min. until soft. In another pan, bring to boiling 8 tbsp. salted water. Add quinoa and boil until softness. Drain and rinse with cold water. Put the groats in a medium-sized bowl and add red wine vinegar, olive oil, parsley and 1/4 tbsp. sauce vinaigrette with olives. Shuffle. Distribute quinoa in portions, sprinkle cheese on top, lay out asparagus, tomatoes and basil leaves. Vinaigrette sauce with olives: In a blender, mix cherry vinegar, Dijon mustard, chili, olives, olive oil and beat until homogeneity.
