Quinoa Salad With Asparagus Goat Cheese And Black Olives Recipes

QUINOA-OLIVE SALAD

Steps:

• Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, 4 minutes. Add 1 1/2 cups water. Bring to a boil; reduce the heat, cover and simmer 13 minutes. Whisk 2 tablespoons olive oil with 1 teaspoon each whole-grain mustard and red wine vinegar in a large bowl; add 4 thinly sliced celery stalks and 2 tablespoons each chopped red onion, kalamata olives and parsley. Season with salt. Add the quinoa; toss.

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

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.
• Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

GOAT CHEESE AND ASPARAGUS QUINOA

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.

GOAT CHEESE AND ASPARAGUS QUINOA

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.

GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OL

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.

QUINOA, ASPARAGUS, AND FETA SALAD

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

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

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.

BEST GREEK QUINOA SALAD

Steps:

• Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
• Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

QUINOA SALAD WITH AVOCADO AND KALAMATA OLIVES

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
• Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
• Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.

GOAT CHEESE AND ASPARAGUS QUINOA

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.

QUINOA & FETA SALAD WITH ROASTED VEGETABLES

Steps:

• Cook the quinoa following pack instructions, then drain really well and set aside.
• Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
• Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
• Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

QUINOA, GOAT'S CHEESE & PEACH SALAD

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.

BLACK KALE AND BLACK OLIVE SALAD

Steps:

• Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
• Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.