Veggie & Goat cheese Quinoa salad



1 cup quinoa

1 bunch asparagus

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

¼ tsp each of salt and pepper

1 cup Mini tomatoes, halved

¼ cup chopped fresh basil leaves

2 ouces goats cheese


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.

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.