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Level
very easy
Prep Time
20 min
Total Time
30 min
Serves
4

Ingredients

1 cup
quinoa
250 mL
1 bunch
asparagus, tough ends removed
0
1/4 cup
extra virgin olive oil
60 mL
2 tbsp
red wine vinegar
30 mL
1/4 tsp
each salt and pepper
1 mL
1 cup
Candi-To™ Mini Sweet Tomatoes, halved
250 mL
1/4 cup
chopped fresh Basil Leaves
60 mL
1/4 tub
Herb & Garlic Goat Cheese Crumbles
56 g

Directions

Step 1
Cook quinoa according to package directions. Meanwhile, blanch asparagus in boiling water for about 1 min. Transfer asparagus to an ice water bath to stop cooking. Drain once cooled, roughly chop and set aside.
Step 2
In a large bowl whisk together the oil, vinegar, salt and pepper. Mix in cooked and cooled quinoa, tomatoes, basil and asparagus. Transfer to serving bowl and top with goat cheese crumbles.

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Nutritional Facts

Per:
Calories:
330
Fat:
22
Saturated Fat:
6
Monounsaturated Fats:
Trans:
Trans:
Carbs:
24
Fibre:
4
Sugar:
0
Sugar Alcohols:
Cholesterol:
30 mg
Protein:
11
Iron:
Sodium:
280 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: