Best 2 Grilled Asparagus And Quinoa Salad Recipes
**Grilled Asparagus and Quinoa Salad: A Wholesome and Flavorful Summer Dish**
As the weather warms and fresh produce becomes abundant, it's time to embrace the vibrant flavors of summer with a delightful Grilled Asparagus and Quinoa Salad. This refreshing and nutritious dish combines the smoky char of grilled asparagus with the nutty flavor of quinoa, creating a symphony of textures and tastes. Accompanied by a tangy lemon-tahini dressing, this salad is a perfect balance of tang, sweetness, and smokiness. Join us on a culinary journey as we explore the simple yet flavorful recipes featured in this article, which will guide you through the process of grilling asparagus, cooking quinoa, and creating a zesty dressing that brings the entire dish together. Whether you're looking for a light lunch, a healthy side dish, or a vibrant addition to your next potluck, the Grilled Asparagus and Quinoa Salad is sure to impress with its vibrant colors, satisfying textures, and delightful flavors.
GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE
Yield 4
Number Of Ingredients 18
Steps:
- Directions Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half. Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs. ------------------------------ Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
GRILLED ASPARAGUS AND QUINOA SALAD
I was looking for a unique summer side to pair with a smoked prime rib course and stumbled on this recipe. This was my first time to use quinoa but certainly not the last. Love the taste, texture and flexibilty.
Provided by Patrick Johnson
Categories Other Salads
Time 40m
Number Of Ingredients 18
Steps:
- 1. ASPARAGUS and QUINOA
- 2. Heat grill.
- 3. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
- 4. Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again.
- 5. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette (recipe below). Stir to combine.
- 6. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
- 7. BLACK OLIVE VINAIGRETTE
- 8. Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
Tips:
- Choose fresh asparagus: Look for asparagus spears that are firm and have tightly closed tips. Avoid spears that are limp or have brown spots.
- Trim the asparagus: Snap off the tough ends of the asparagus spears. You can also use a sharp knife to cut off the ends.
- Cook the asparagus properly: Asparagus can be grilled, roasted, or steamed. To grill asparagus, preheat your grill to medium-high heat and cook the asparagus for 5-7 minutes, or until it is tender-crisp. To roast asparagus, preheat your oven to 425 degrees Fahrenheit and roast the asparagus for 10-12 minutes, or until it is tender-crisp. To steam asparagus, fill a large pot with 1 inch of water and bring it to a boil. Add the asparagus and cover the pot. Steam the asparagus for 5-7 minutes, or until it is tender-crisp.
- Make the quinoa salad: Cook the quinoa according to the package directions. Once the quinoa is cooked, fluff it with a fork and let it cool. Combine the cooked quinoa, chopped cucumbers, chopped tomatoes, chopped red onion, and chopped parsley in a large bowl. Drizzle with olive oil and lemon juice and season with salt and pepper to taste.
- Assemble the salad: To assemble the salad, place a bed of quinoa salad on a plate. Top with grilled asparagus spears and crumbled feta cheese. Drizzle with additional olive oil and lemon juice, if desired.
Conclusion:
This grilled asparagus and quinoa salad is a delicious and healthy dish that is perfect for a summer meal. The asparagus is grilled to perfection and the quinoa salad is light and refreshing. The combination of flavors and textures in this salad is sure to please everyone at your table.
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