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Level
very easy
Prep Time
20 mins
Total Time
30 mins
Serves
4

Ingredients

1 cup
quinoa
250 mL
1 bunch
asparagus, tough ends removed
0
1/4 cup
extra virgin olive oil
60 mL
2 tbsp
red wine vinegar
30 mL
1/4 tsp
each salt and pepper
1 mL
1 cup
Candi-To™ Mini Sweet Tomatoes, halved
250 mL
1/4 cup
chopped fresh Basil Leaves
60 mL
1/4 tub
Herb & Garlic Goat Cheese Crumbles
56 g

Method

Step 1

Cook quinoa according to package directions. Meanwhile, blanch asparagus in boiling water for about 1 min. Transfer asparagus to an ice water bath to stop cooking. Drain once cooled, roughly chop and set aside.

Step 2

In a large bowl whisk together the oil, vinegar, salt and pepper. Mix in cooked and cooled quinoa, tomatoes, basil and asparagus. Transfer to serving bowl and top with goat cheese crumbles.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
330
Fat:
22 g
Saturated Fat:
6 g
Carbs:
24 g
Fibre:
4 g
Cholesterol:
30 mg
Protein:
11 g
Sodium:
280 mg
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