Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Ol
Elevate your salad game with this vibrant Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olives. Perfect for a nutritious lunch or a stunning side dish, this recipe combines the smoky char of grilled asparagus with the nutty flavor of fluffy quinoa. Tangy goat cheese, briny black olives, and a zesty lemon-garlic dressing add layers of bold flavor, while fresh parsley brings a pop of herbaceous brightness. Easy to prepare in under 40 minutes, this gluten-free dish is as healthy as it is satisfying. Serve it fresh or chilled for a refreshing, light, and unforgettable meal idea!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 bunch Asparagus
- 3 tablespoons Extra-virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 4 ounces Goat cheese
- 0.5 cup Black olives (pitted and sliced)
- 2 tablespoons Fresh parsley (chopped)
- 1 clove Garlic (minced)
Instructions
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed quinoa, and reduce the heat to a simmer. Cover and cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
While the quinoa is cooking, preheat your grill or grill pan to medium-high heat.
Trim the woody ends from the asparagus. Drizzle the asparagus with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and a pinch of black pepper.
Grill the asparagus for 3-5 minutes, turning occasionally, until lightly charred and tender. Remove from the grill and allow to cool slightly before cutting into 2-inch pieces.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
In a large serving bowl, combine the cooked quinoa, grilled asparagus, goat cheese (crumbled), black olives, and chopped parsley.
Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
Serve immediately or chill in the refrigerator for up to 2 hours before serving. Enjoy your Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olives!
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5006 mg | 218% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 8.9 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
