Best 2 Grilled Asparagus And Quinoa Salad Recipes
Grilled asparagus and quinoa salad is a delicious and healthy meal that is perfect for a light lunch or dinner. Asparagus is a spring vegetable that is packed with nutrients, including vitamins A, C, and K, and fiber. Quinoa is a grain that is a good source of protein, fiber, and iron. When grilled, asparagus and quinoa have a slightly smoky flavor that pairs well with a variety of ingredients, such as fresh herbs, crumbled cheese, and a tangy vinaigrette dressing. This salad is easy to make and can be tailored to your own taste preferences.
Check out the recipes below so you can choose the best recipe for yourself!
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 thick asparagus stalks. Thicker stalks will hold up better on the grill and won't overcook as quickly.
- Trim the asparagus properly. Cut off the tough ends of the asparagus, about 1 inch from the bottom.
- Marinate the asparagus. Marinating the asparagus in olive oil, salt, and pepper will help it to stay moist and flavorful on the grill.
- Grill the asparagus over medium heat. This will help to prevent the asparagus from burning.
- Cook the asparagus until it is tender-crisp. You should be able to easily pierce the asparagus with a fork, but it should still have a slight crunch.
- Serve the asparagus immediately. Grilled asparagus is best served hot off the grill.
Conclusion:
Grilled asparagus and quinoa salad is a healthy and flavorful dish that is perfect for a summer meal. The asparagus is grilled to perfection and the quinoa is cooked until it is fluffy and tender. The salad is then tossed with a tangy dressing made with lemon juice, olive oil, and Dijon mustard. This salad is sure to be a hit at your next gathering!
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