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Greek-Style Quinoa & Roasted Asparagus Salad
maggiedesign wants to cook this
8-10
prep: 5 min / cook: 25 min / total: 60 min
- 2 cups red quinoa (yellow quinoa is fine, too)
- 1 bunch fresh asparagus
- 2 cups grape tomatoes
- 8 oz feta cheese (in a block is best)
- 1 cup kalmata olives
- 1 large clove garlic
- 1/2 cup + 2 tbsp extra virgin olive oil
- 1/2 cup aged balsamic vinegar
- 1 tbsp Jane's Krazy Mixed-Up Pepper
- fresh ground salt & pepper
Cook quinoa per package instructions. Set aside & allow to cool.
Heat 2 tbsp olive oil in cast iton skillet, mince garlic & add. Wash asparagus & break off hard ends. Add to skillet, cover with fresh ground salt & pepper. Roast asparagus on stovetop for 5-7 minutes, stirring occasionally.
Slice tomatoes in half. Pit & chop olives. Add tomatoes, olives, Krazy Mixed-Up Pepper vinegar & remaining oil to serving bowl. Chill.
After asparagus is roasted, allow to cool. Then slice in half lengthwise & cut into bite-sized pieces. Add asparagus to serving bowl with other vegetables. Allow to soak for 10 minutes.
Mix quinoa with vegetables, cover & allow to cool in refrigerator for at least 30 minutes.
Cube feta cheese & add to top of salad before serving.
Heat 2 tbsp olive oil in cast iton skillet, mince garlic & add. Wash asparagus & break off hard ends. Add to skillet, cover with fresh ground salt & pepper. Roast asparagus on stovetop for 5-7 minutes, stirring occasionally.
Slice tomatoes in half. Pit & chop olives. Add tomatoes, olives, Krazy Mixed-Up Pepper vinegar & remaining oil to serving bowl. Chill.
After asparagus is roasted, allow to cool. Then slice in half lengthwise & cut into bite-sized pieces. Add asparagus to serving bowl with other vegetables. Allow to soak for 10 minutes.
Mix quinoa with vegetables, cover & allow to cool in refrigerator for at least 30 minutes.
Cube feta cheese & add to top of salad before serving.
Quinoa
