Best 9 Grilled Asparagus And Quinoa Salad With Goat Cheese And Black Olive Vinaigrette Recipes

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Indulge in the tantalizing Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette, a delightful vegetarian dish that bursts with fresh flavors and textures. This vibrant salad combines the smoky char of grilled asparagus with the nutty crunch of quinoa, creamy accents of goat cheese, and the tangy bite of black olive vinaigrette. Prepare to be captivated by this perfect balance of flavors, making it an ideal side or main course for a healthy and satisfying meal.
 
Additionally, discover more culinary creations within this article. Treat yourself to the delectable Roasted Red Pepper and Mozzarella Bruschetta, where the sweetness of roasted red peppers harmonizes with the creamy richness of melted mozzarella cheese, all atop crispy toasted baguette slices. For a refreshing twist, the Watermelon and Feta Salad offers a burst of juicy watermelon, complemented by tangy feta cheese and a hint of mint. And if you're craving a classic, the Caprese Salad shines with its simplicity, showcasing ripe tomatoes, fresh mozzarella, and fragrant basil drizzled with olive oil.

Here are our top 9 tried and tested recipes!

QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES



Quinoa Salad with Asparagus, Goat Cheese and Black Olives image

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon mustard
1/2 cup olive oil
Kosher salt and freshly ground black pepper
4 cups salted water or vegetable stock
2 teaspoons chopped fresh thyme
2 cups quinoa
16 spears asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup pitted nicoise olives
4 ounces aged goat cheese, shaved
1/4 cup chopped fresh basil
1/4 cup fresh parsley leaves

Steps:

  • For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
  • For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
  • Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
  • Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams

GOAT CHEESE VINAIGRETTE



Goat Cheese Vinaigrette image

This goat cheese dressing is rich and tangy and extremely quick.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/4 cup cider vinegar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons fresh goat cheese, at room temperature

Steps:

  • Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

QUINOA, ASPARAGUS, AND FETA SALAD



Quinoa, Asparagus, and Feta Salad image

A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.

Provided by AnnInLondon

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 16

1 ½ cups water
¾ cup quinoa
¼ teaspoon salt
1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
4 ounces crumbled feta cheese
⅓ cup toasted slivered almonds
2 green onions, thinly sliced, or to taste
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 lemon, zested
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1 ½ teaspoons Dijon mustard
freshly ground black pepper to taste

Steps:

  • Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
  • Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g

GRILLED ASPARAGUS SALAD



Grilled Asparagus Salad image

It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!

Provided by Heather Hedstrom

Categories     Side Dish     Vegetables     Asparagus

Time 13m

Yield 6

Number Of Ingredients 6

¼ cup olive oil
⅛ cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
⅛ cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds

Steps:

  • Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
  • Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
  • In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 3.4 g, Cholesterol 1.5 mg, Fat 10.2 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 50.3 mg, Sugar 1 g

GRILLED ASPARAGUS AND QUINOA SALAD



Grilled Asparagus and Quinoa Salad image

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

ASPARAGUS AND QUINOA
1 bunch asparagus, trimmed
olive oil
salt and pepper
2 c quinoa
8 oz goat cheese, aged, shaved
1/4 c parsley, chopped
1 Tbsp red wine vinegar
2 Tbsp olive oil
6-8 nicoise olives, pitted
1 roma tomato, sliced
parsley sprigs for garnish
BLACK OLIVE VINAIGRETTE
1/4 c aged sherry vinegar
1 Tbsp dijon mustard
1/2 tsp chile de arbol
1/2 c nicoise olives, pitted
1/2 c olive oil

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.

QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE



Quinoa Salad With Swiss Chard and Goat Cheese image

This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.

Provided by Florence Fabricant

Categories     salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 bunch red Swiss chard, about 1 pound
4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
3 large cloves garlic, slivered
1 cup quinoa
1 teaspoon dry mustard
2 cups vegetable broth
Salt and ground black pepper
12 ounces small cremini mushrooms, stems trimmed, halved
4 ounces plain goat cheese, chilled

Steps:

  • Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
  • Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
  • Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
  • Fluff quinoa with a fork. Fold mushrooms and leaves into it.
  • The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 998 milligrams, Sugar 4 grams

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE



Asparagus and Tomato Salad with Goat Cheese image

This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
salt and ground black pepper to taste
1 pound fresh asparagus, cut into 2-inch pieces
1 cup grape tomatoes, halved
2 ounces goat cheese, cubed

Steps:

  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
  • Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
  • Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 7.2 g, Cholesterol 7.5 mg, Fat 5.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 101.8 mg, Sugar 4.1 g

QUINOA AND ASPARAGUS SALAD



Quinoa and Asparagus Salad image

I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup quinoa
1 1/2 cups water
Salt to taste
1 pound asparagus, ends trimmed
6 radishes, sliced
2 tablespoons toasted pine nuts
3 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1 ounce feta cheese, crumbled (about 1/4 cup)
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper
Lemon-scented olive oil for drizzling (optional)

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
  • Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
  • Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams

GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE



GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE image

Yield 4

Number Of Ingredients 18

Ingredients
12 spears asparagus, trimmed
Olive oil
Salt and pepper
2 cups quinoa
8 ounces aged goat cheese, shaved
1/4 cup chopped parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
5 nicoise olives
1 Roma tomato, sliced
Parsley sprigs for garnish
Black Olive Vinaigrette:
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon chile de arbol
1/2 cup pitted nicoise olives
1/2 cup olive oil

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.

Tips:

  • For the best flavor, choose fresh, tender asparagus spears. Look for spears that are bright green and have tightly closed tips.
  • Trim the asparagus spears by snapping off the tough woody ends, usually the bottom one to two inches.
  • Cook the asparagus until it is tender-crisp, about five to seven minutes over medium heat.
  • Rinse the quinoa in a fine-mesh sieve before cooking to remove any bitterness.
  • Toast the quinoa in a dry skillet over medium heat for two to three minutes, or until it is fragrant and slightly browned.
  • Cook the quinoa according to the package directions, using a ratio of 1 cup of quinoa to 2 cups of water or broth.
  • Let the cooked quinoa cool slightly before adding it to the salad.
  • Use a good quality olive oil for the vinaigrette. Extra virgin olive oil will give the vinaigrette the best flavor.
  • Add the goat cheese and black olives to the salad just before serving, so that they don't have a chance to wilt.

Conclusion:

This grilled asparagus and quinoa salad is a delicious and healthy side dish or main course. It is packed with flavor and nutrients, and it is easy to make. The asparagus is grilled until tender-crisp, and the quinoa is cooked and then tossed with a tangy vinaigrette. The goat cheese and black olives add a touch of richness and flavor. This salad is sure to please everyone at your table.

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