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Quinoa, asparagus, tomato

Quinoa, asparagus, tomato & goat cheese salad

Vegetables and salads | Easy | 30 minutes
Vegetables and salads
Easy
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Recipe details

Ingredients

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Directions

  1. Cook quinoa according to package directions. Meanwhile, blanch asparagus in boiling water for about 1 min. Transfer asparagus to an ice water bath to stop cooking. Drain once cooled, roughly chop and set aside.
  2. In a large bowl whisk together the oil, vinegar, salt and pepper. Mix in cooked and cooled quinoa, tomatoes, basil and asparagus. Transfer to serving bowl and top with goat cheese crumbles.

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