Grilled Asparagus And Quinoa Salad With Goat Cheese And Black Ol Recipes

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QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES



Quinoa Salad with Asparagus, Goat Cheese and Black Olives image

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon mustard
1/2 cup olive oil
Kosher salt and freshly ground black pepper
4 cups salted water or vegetable stock
2 teaspoons chopped fresh thyme
2 cups quinoa
16 spears asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup pitted nicoise olives
4 ounces aged goat cheese, shaved
1/4 cup chopped fresh basil
1/4 cup fresh parsley leaves

Steps:

  • For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
  • For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
  • Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
  • Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams

GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE



GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE image

Yield 4

Number Of Ingredients 18

Ingredients
12 spears asparagus, trimmed
Olive oil
Salt and pepper
2 cups quinoa
8 ounces aged goat cheese, shaved
1/4 cup chopped parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
5 nicoise olives
1 Roma tomato, sliced
Parsley sprigs for garnish
Black Olive Vinaigrette:
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon chile de arbol
1/2 cup pitted nicoise olives
1/2 cup olive oil

Steps:

  • Directions Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half. Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs. ------------------------------ Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

QUINOA, GOAT'S CHEESE & PEACH SALAD



Quinoa, goat's cheese & peach salad image

Make this tabbouleh-inspired quinoa, chard, goat's cheese and grilled peach salad as something different for lunch. It's full of textures and fresh flavours

Provided by GF member Millie McLuskie

Categories     Dinner, Lunch, Supper

Time 55m

Yield Serves 4-5

Number Of Ingredients 13

200g quinoa
100g chard , finely shredded
4 peaches or nectarines, stoned, 2 quartered and 2 finely sliced
1-2 lemons , juiced
4-5 tbsp extra virgin olive oil
50g hazelnuts , roughly chopped
25g parsley , leaves picked and finely chopped
25g mint , leaves picked and finely chopped, plus extra mint leaves to serve
4 tbsp capers , drained
2 tbsp sumac (optional)
1-2 tbsp red wine vinegar
100g soft goat's cheese , crumbled
2-3 tbsp sesame seeds , toasted

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and cook the quinoa following pack instructions. Drain, mix with the chard, then set aside to cool and wilt.
  • Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Put the quartered peaches on a baking tray. Toss with 1 tbsp olive oil. Roast for 10-15 mins until soft. Scatter the hazelnuts over a second baking tray and toast in the oven for the last 5 mins until golden.
  • Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil. Season. Put on a large serving plate, and top with the roasted peaches, goat's cheese, hazelnuts, sesame seeds and extra mint leaves.

Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium

GOAT CHEESE AND ASPARAGUS QUINOA



Goat Cheese and Asparagus Quinoa image

This is an alternative version of my apple-cinnamon quinoa breakfast. I like this because it is a savory option for those mornings I don't want sweet.

Provided by Spot

Categories     Breakfast and Brunch

Time 30m

Yield 1

Number Of Ingredients 7

½ cup water
¼ cup quinoa, rinsed and drained
¼ teaspoon ground sage
1 fresh basil leaf
3 asparagus spears, chopped
1 tablespoon crumbled goat cheese
1 teaspoon chia seeds

Steps:

  • Stir water, quinoa, sage, and basil leaf together in a saucepan; bring water to a boil, cover saucepan with a lid, reduce heat to low, and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
  • Remove basil leaf from quinoa mixture and discard. Stir asparagus, goat cheese, and chia seeds into the quinoa mixture; replace lid on saucepan and let the mixture steam until the goat cheese melts and the asparagus softens slightly, about 5 minutes.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 30.5 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.9 g, Sodium 43.5 mg, Sugar 1.1 g

GOAT CHEESE AND ASPARAGUS QUINOA



Goat Cheese and Asparagus Quinoa image

This is an alternative version of my apple-cinnamon quinoa breakfast. I like this because it is a savory option for those mornings I don't want sweet.

Provided by Spot

Categories     Breakfast and Brunch

Time 30m

Yield 1

Number Of Ingredients 7

½ cup water
¼ cup quinoa, rinsed and drained
¼ teaspoon ground sage
1 fresh basil leaf
3 asparagus spears, chopped
1 tablespoon crumbled goat cheese
1 teaspoon chia seeds

Steps:

  • Stir water, quinoa, sage, and basil leaf together in a saucepan; bring water to a boil, cover saucepan with a lid, reduce heat to low, and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
  • Remove basil leaf from quinoa mixture and discard. Stir asparagus, goat cheese, and chia seeds into the quinoa mixture; replace lid on saucepan and let the mixture steam until the goat cheese melts and the asparagus softens slightly, about 5 minutes.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 30.5 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.9 g, Sodium 43.5 mg, Sugar 1.1 g

QUINOA GOAT CHEESE PATTIES



Quinoa Goat Cheese Patties image

Make and share this Quinoa Goat Cheese Patties recipe from Food.com.

Provided by Kelly L.

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces goat cheese
2 cups prepared quinoa
1/4 cup mixed chopped fresh herb (basil, chives, parsley, tarragon, or thyme)
1/8 teaspoon salt
1/4 teaspoon pepper
1/2 cup panko breadcrumbs
1/8 cup olive oil
1 cup tomato sauce

Steps:

  • Combine all ingredients.
  • Form into 8 patties.
  • Coat with bread crumbs.
  • Cook in pan with olive oil until brown on both sides.
  • Serve with tomato sauce.

Nutrition Facts : Calories 595.9, Fat 25.4, SaturatedFat 10.5, Cholesterol 33.6, Sodium 716.2, Carbohydrate 68.7, Fiber 7.5, Sugar 4.5, Protein 23.8

GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OL



Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol image

Make and share this Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol recipe from Food.com.

Provided by pkothari

Categories     Salad Dressings

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

12 asparagus spears, trimmed
olive oil
salt and pepper
2 cups quinoa
8 ounces aged goat cheese, shaved
1/4 cup chopped fresh parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
5 nicoise olives
1 roma tomato, sliced
parsley sprig (to garnish)
1/4 cup aged sherry wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon arbol chile
1/2 cup pitted nicoise olive
1/2 cup olive oil

Steps:

  • Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
  • Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again.
  • Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.

Nutrition Facts : Calories 839.1, Fat 55.9, SaturatedFat 16.9, Cholesterol 44.8, Sodium 361.7, Carbohydrate 63, Fiber 6.3, Sugar 2.6, Protein 24.9

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