Fresh, Flavourful & Perfect for Spring. This Quinoa Salad with Asparagus, Goat Cheese, and Black Olives is a vibrant, nutrient-packed dish that’s as satisfying as it is simple. Tossed with a tangy homemade vinaigrette and loaded with fresh herbs, it’s perfect as a light lunch, a side dish, or a centerpiece at your next picnic or potluck.

Level: Easy
Total: 55 min
Prep: 10 min
Inactive: 5 min
Cook: 40 min
Yield: 4 to 6 servings

Ingredients

Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • 1/2 cup olive oil
  •  ground black pepper

Quinoa Salad:

  • 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 Kalamata olives
  • 4 ounces  goat cheese, shaved
  • 1/4 cup chopped fresh basilSpring Quinoa Salad
  • 1/4 cup fresh parsley leaves

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.