Creamy Goat Cheese Asparagus Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1 bunch Asparagus
  • 1/4 tsp Garlic powder

• Pasta & Grains

  • 1/2 cup Tri-color quinoa

• Baking & Spices

  • 1 Salt to season
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 1/3 tbsp Olive oil
  • 1 tsp Red wine vinegar

• Nuts & Seeds

  • 1/3 cup Pecans

• Dairy

  • 2 oz Goat cheese

• Liquids

  • 1 cup Water

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 bunch of asparagus, bottom 2 trimmed off
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ½ cup tri-color quinoa
• 1 cup water
• ⅓ cup roughly chopped pecans
• 2 oz. crumbled goat cheese
• 1 teaspoon red wine vinegar
• 1 teaspoon olive oil
• ¼ teaspoon garlic powder
• salt to season

Directions

• Preheat oven to 400.
• Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and ½ 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 ½ 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!

Nutrition