Tuesday, May 8, 2012

Making Tuesday Tasty-Quinoa Salad With Asparagus

This looks.so.yummy! We all need ways to jazz up our meals, lunches, and side dishes. Try this on for size and it's gluten free.



  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper

Quinoa Salad:

  • 4 cups salted water or vegetable stock
  • 2 teaspoons chopped fresh thyme
  • 2 cups quinoa
  • 16 spears asparagus, trimmed
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1 cup pitted nicoise olives
  • 4 ounces aged goat cheese, shaved
  • 1/4 cup chopped fresh basil
  • 1/4 cup fresh parsley leaves


For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette