Creamy Goat Cheese Asparagus Quinoa Salad
Creamy Goat Cheese Asparagus Quinoa Salad might be just the side dish you are searching for. One serving contains 267 calories, 10g of protein, and 14g of fat. This recipe serves 4 and costs $1.98 per serving. This recipe from Joyful Healthy Eats has 383 fans. From preparation to the plate, this recipe takes approximately 27 minutes. Head to the store and pick up water, salt, pecans, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 94%. Similar recipes are Quinoa Salad with Asparagus, Goat Cheese and Black Olives, Wheat Berry Chicken Salad with Artichokes, Asparagus and Creamy Goat Cheese, and Creamy Goat Cheese and Asparagus Orecchiette.
Servings: 4
Preparation duration: 2 minutes
Cooking duration: 25 minutes
Ingredients:
1 bunch of asparagus, bottom 2" trimmed off
¼ teaspoon garlic powder
2 oz. crumbled goat cheese
1 tablespoon olive oil
1 teaspoon olive oil
1/3 cup roughly chopped pecans
1 teaspoon red wine vinegar
salt to season
½ teaspoon sea salt
½ cup tri-color quinoa
1 cup water
Equipment:
oven
baking sheet
sauce pan
bowl
Cooking instruction summary:
Preheat oven to 400.Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and teaspoon of sea salt over asparagus. Toss to coat the asparagus then lay them out in a single layer on the baking sheet.Bake for 20 minutes. Remove from oven and cut into " slices. Set aside.In a medium saucepan add quinoa and water. Bring the water to a boil. Once boiling reduce the heat to a simmer and cover. Cook for 15 minutes or until liquid is evaporated. Once the quinoa is done, fluff with a fork.Add quinoa to a medium bowl along with chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to season. Toss everything together and serve!
Step by step:
1. Preheat oven to 40
2. Add asparagus to a baking sheet.
3. Drizzle 1 tablespoon olive oil and teaspoon of sea salt over asparagus. Toss to coat the asparagus then lay them out in a single layer on the baking sheet.
4. Bake for 20 minutes.
5. Remove from oven and cut into " slices. Set aside.In a medium saucepan add quinoa and water. Bring the water to a boil. Once boiling reduce the heat to a simmer and cover. Cook for 15 minutes or until liquid is evaporated. Once the quinoa is done, fluff with a fork.
6. Add quinoa to a medium bowl along with chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to season. Toss everything together and serve!
Nutrition Information:
covered percent of daily need
