Quinoa Salad with Asparagus

Spring!

This recipe comes from Joyful Healthy Eats, found via Pinterest. It's simple, delicious, healthy, and easy to make. It's good warm, cold, or at room temperature, so it's perfect for potlucks. This is a keeper!

My only changes from the original recipe are that I used walnuts instead of pecans (because I had leftover walnuts from making charoses), I grated a clove of garlic into the mix instead of using garlic powder (I highly recommend this), and I used more goat cheese (because goat cheese).

This is such a versatile recipe; it could be made with many combinations of vegetables and other ingredients. I should eat more quinoa salads. With goat cheese.

The Recipe:

1 bunch asparagus, trimmed and chopped into 1" pieces

olive oil and salt for roasting asparagus

1/2 c quinoa

1 c water

1/3 c walnuts, chopped

4 oz goat cheese

1 garlic clove

1 tsp red wine vinegar

1 tsp olive oil

salt, to taste

Coat asparagus in olive oil and a pinch of salt. Roast at 400 degrees for 15 minutes.
Combine quinoa and water in pot. Bring to boil and then simmer for 15 minutes.
Mix cooked quinoa and asparagus with oil, vinegar, salt, crumbled goat cheese, and grated garlic. Serve at any temperature.

The Verdict:

Overall grade: A

Overall reason: Healthy, easy, delicious.

Time to prepare: 20 minutes

Toddler quote: "MORE QUINOA! With goat cheese, yeah."

Comments

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