Creamy Goat Cheese Asparagus Quinoa Salad

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
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!



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