Considered a “super food,” quinoa (KEEN-wah) is a relative of beets, spinach and Swiss chard, but its seeds resemble millet and are prepared and eaten in much the same way as barley, rice or small pasta. Available in light brown, red and even black varieties, quinoa is light yet filling and has a mellow flavor. The best part is that quinoa is good for you – it is high in magnesium; a good source of manganese, iron, copper, phosphorous, and other essential minerals, and vitamin B2; has the highest protein content of any grain (quinoa’s protein is complete, containing all nine essential amino acids – a rarity in the plant kingdom); and is gluten-free and easy to digest. Try it as an alternative to pasta in cold pasta salads for warm weather meals!
Ingredients
Olive oil
Salt and pepper
1 cups quinoa
8 ounces aged goat cheese, shaved
1/4 cup chopped parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
5 nicoise olives
1 Roma tomato, sliced
Parsley sprigs for garnish
Black Olive Vinaigrette:
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon chile de arbol
1/2 cup pitted nicoise olives
1/2 cup olive oil
Directions
Bring 2 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.
Black Olive Vinaigrette:
Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-asparagus-and-quinoa-salad-with-goat-cheese-and-black-olive-vinaigrette-recipe.html?oc=linkback
Excellent, easy recipe. One tip, though. Instead of boiling the quinoa like pasta, cook it like rice. Use 1 1/4 cups water per cup of quinoa. Bring to a boil, turn heat to low and cover for 20-25 minutes. Done. No draining, etc.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-asparagus-and-quinoa-salad-with-goat-cheese-and-black-olive-vinaigrette-recipe.html?oc=linkback
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