Quinoa salad with asparagus, goat cheese and black olives

Quinoa is a kind of foundation to which you can add your favorite ingredients and combinations, and season with vinaigrette. This is how Bobby Fly prepares his magnificent salad: adds grilled asparagus, fresh thyme and creamy goat cheese. value of one serving: (total 6) Calories 477, total fat 29 g., saturated fats, proteins one 3 g, carbohydrates 43 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: Time: 55 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 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.

Contents

1 Ingredients for the recipe:
- 1.1 Quinoa Salad:
- 1.2 Vinaigrette sauce:
2 Recipe preparation:

Ingredients for the recipe:

Quinoa Salad:

2 tbsp. quinoa
16 prepared asparagus sprouts
110 gr. aged goat cheese shavings
1 tbsp. pitted olives
4 tbsp. salted water or vegetable broth
2 tsp chopped fresh thyme
1/4 Art. chopped fresh basil
1/4 fresh parsley leaves
Olive oil for lubrication
Coarse salt and freshly ground black pepper

Vinaigrette sauce:

1/4 Art. red wine vinegar
1 tbsp. l honey
1 tbsp. l mustard
1/2 tbsp. olive oil
Coarse salt and freshly ground black pepper

Recipes with similar ingredients: quinoa groats, asparagus, olives, cheese goat, thyme, basil, parsley, wine vinegar, honey, mustard

Recipe preparation:

Make a vinaigrette sauce: in a blender mix vinegar, honey and mustard and beat until smooth. Without turning off the appliance, slowly add olive oil and whisk until emulsion is obtained. Salt and pepper to taste and beat several times in pulse mode to everything was mixed well.
Make quinoa salad: bring salted to a boil water or vegetable stock and add thyme. Pour quinoa, bring boil, reduce heat to low and simmer until cooked about 30 minutes Remove from heat and let stand for 5 minutes. Shuffle with a fork.
Preheat the grill. Oil the asparagus with olive oil, salt and pepper. Grill on all sides until tender, about 5 min Remove from the grill and cut into slices of 1.2 cm.
Transfer quinoa to a large bowl, add asparagus, olives, goat cheese, basil and parsley. Add as much vinaigrette sauce so that the salad is wet, but not too much. Put on the dish and pour vinaigrette again.