This quinoa salad pairs fresh spring asparagus with crisp vegetables, fragrant herbs, tangy goat cheese and a light white wine vinaigrette. Perfect for a light lunch or dinner. For a vegetarian version replace chicken broth with vegetable broth.
This quinoa salad pairs fresh spring asparagus with crisp vegetables, fragrant herbs, tangy goat cheese and a light white wine vinaigrette. Perfect for a light lunch or dinner. For a vegetarian version replace chicken broth with vegetable broth.
2 Tbsp white wine vinegar (30 mL)
2 Tbsp honey (30 mL)
1 tsp coarse grain mustard (5 mL)
1/3 cup canola oil (75 mL)
½ tsp salt (2 mL)
½ tsp pepper (2 mL)
4 cups chicken broth (1 L)
1 Tbsp fresh thyme, chopped (15 mL)
2 cups quinoa (500 mL)
1 red pepper, diced (1)
1 yellow pepper, diced (1)
½ lb asparagus, cooked and cut into ½-inch (2 cm) pieces (250 g)
1/3 cup pitted Kalamata olives, cut into halves (75 mL)
¼ cup chopped fresh basil (60 mL)
¼ cup chopped fresh parsley (60 mL)
4 oz goat cheese, crumbled (112 g)
Combine all ingredients in jar with tight fitting lid and mix well.
2 Tbsp white wine vinegar (30 mL)
2 Tbsp honey (30 mL)
1 tsp coarse grain mustard (5 mL)
1/3 cup canola oil (75 mL)
½ tsp salt (2 mL)
½ tsp pepper (2 mL)
4 cups chicken broth (1 L)
1 Tbsp fresh thyme, chopped (15 mL)
2 cups quinoa (500 mL)
1 red pepper, diced (1)
1 yellow pepper, diced (1)
½ lb asparagus, cooked and cut into ½-inch (2 cm) pieces (250 g)
1/3 cup pitted Kalamata olives, cut into halves (75 mL)
¼ cup chopped fresh basil (60 mL)
¼ cup chopped fresh parsley (60 mL)
4 oz goat cheese, crumbled (112 g)
Combine all ingredients in jar with tight fitting lid and mix well.
When you get to know Canadian Canola, you just might fall in love.
