Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
15 min
Total Time
40 min
Serves
4

Ingredients

1 cup
uncooked quinoa
250 mL
1 bunch
asparagus, tough ends removed
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
cherry or grape tomatoes, halved
250 mL
1/4 cup
chopped fresh Basil Leaves
60 mL
1 tbsp
Herb & Garlic Goat Cheese Crumbles
15 mL

Directions

Step 1
Cook quinoa according to package directions.
Step 2
Meanwhile, blanch asparagus in boiling water for about 1 min., until bright green and tender-crisp. Transfer to an ice water bath to stop cooking. Drain. Chop into short pieces; set aside.
Step 3
In large bowl whisk together the oil, vinegar, salt and pepper. Mix in the quinoa, tomatoes, basil and asparagus. Transfer to a serving bowl. Sprinkle goat cheese crumbles on top before serving.

Rate

× You have already rated this item.

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: