Home & Cuisine

Quinoa salad with goat cheese

  • 200 g quinoa
  • 100 g nicoise olives, pitted
  • 120 g aged goat cheese
  • 4 pcs asparagus, trimmed and chopped
  • 400 ml chicken and vegetable stock
  • 2 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 1 tbsp mustard
  • 1 tbsp honey
  • 4 tbsp basil, fresh, chopped
  • 1 tbsp thyme, fresh, chopped
  • 1 tsp freshly ground black pepper
  • 1 pinch salt

  1. Use a blender to combine the mustard, honey, and vinegar until smooth.
  2. Drizzle in 20ml of the olive oil as the blender is still running until it emulsifies then set aside in a small bowl.
  3. Pour the stock in a saucepan and bring to a boil over medium high heat.
  4. Stir in the thyme and add the quinoa.
  5. Lower the heat and allow to simmer for 30 minutes.
  6. Turn off the heat and let it sit for 5-10 minutes then fluff using a fork.
  7. Meanwhile, brush the asparagus with some of the remaining oil and grill for 5 minutes.
  8. Pour the quinoa into a large bowl and combine with the grilled asparagus, olives, goat cheese, and basil.
  9. Drizzle with some of the vinaigrette just to make it moist but not mushy.
  10. Serve immediately.  

Good points

  • High in iron
  • High in phosphorus
  • Very high in vitamin B6

Preparation time: 30 min
Portions: 2
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 827.05 kcal
Carbohydrates: 80.04 g
Cholesterol: 72 mg
Sugar: 10.76 g
Protein: 34.54 g
Fat: 40.31 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com