Light Goat Cheese Asparagus Quinoa Salad
Ingredients
-
1
bunch
asparagus
-
1
tablespoon
olive oil
-
¼
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
-
to taste
salt
Instructions
- Preheat the oven to 400°F.
- Place asparagus on a baking sheet, drizzle with olive oil and sprinkle with sea salt, then toss to coat and arrange in a single layer.
- Bake the asparagus for 20 minutes, then cut into ½ inch slices and set aside.
- In a medium saucepan, combine quinoa and water, bring to a boil, then reduce heat to a simmer and cover, cooking for 15 minutes or until water is absorbed.
- Fluff the cooked quinoa with a fork and transfer it to a medium bowl.
- Add the chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to the quinoa, then toss everything together and serve.
Nutrition Facts (estimated)
Servings
4
Calories
143
Total fat
10g
Total carbohydrates
10g
Total protein
5g
Sodium
257mg
Cholesterol
4mg
You might also like