QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams
QUINOA RISOTTO WITH ASPARAGUS AND GOAT CHEESE
Yield 6-8 people
Number Of Ingredients 10
Steps:
- Rinse quinoa in 2-3 changes of cold water. In a 4-quart sauce pan, sautee onion in olive oil and butter until transluscent. Add quinoa and white wine and cook over medium-high heat until wine is almost all evaporated. Add enough broth to cover quinoa, and stir. After 2-5 minutes (depending on thickness of the asparagus), stir in asparagus. Add Parmesan rinds if any are on hand. Simmer uncovered over medium-low heat, stirring and adding broth periodically as quinoa absorbs it. Quinoa is done when tender but has a slight crunch (12-15 minutes); quinoa will become mushy if overcooked. After removing from heat, salt and pepper to taste, sprinkle in 3 oz goat cheese and stir gently. Crumble remaining goat cheese, lemon zest, and parsley over top for garnish (and added flavor).
GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
- Bring 8 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.
QUINOA, ASPARAGUS, AND FETA SALAD
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Provided by AnnInLondon
Categories Salad Grains Quinoa Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g
QUINOA RISOTTO
Make and share this Quinoa Risotto recipe from Food.com.
Provided by Mary Hallen
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place quinoa in strainer and rinse thoroughly, drain.
- Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
- Increase heat to med-high.
- Melt butter and add onion and 2 Tab water.
- Cook, stir often, until onion is soft.
- (Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
- Bring to boil, stir often.
- Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
- Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
- Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
- Let stand until cheese is melted.
- Transfer to a shallow serving dish.
- Top with Parmesan.
QUINOA WITH ASPARAGUS, SWEET POTATO AND GOAT CHEESE
Yummy Goodness. This is a side dish enough for 4 with a main dish and another side dish. Or 2 with just a main dish.
Provided by bookchasers
Categories Grains
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Peel and cube sweet potato in to small cubes. Also snap ends off asparagus and then chop into larger peices.
- Spray cookie sheet and spread sweet potato in a single layer. Drizzle olive oil and sprinkle with sea salt.
- Roast sweet potato for about 15 minutes until fork tender.
- While sweet potato is roasting. Rinse quinoa and toast in a pan for about 5 minutes.
- Remove quinoa from pan and add 1tbsp oil and add asparagus.
- Season with sea salt and garlic powder and cook until fork tender.
- Remove asparagus and sweet potatoes and set aside.
- Add quinoa and boiling water to pan and let simmer covered for 12-15 minutes.
- Once quinoa is cooked, fluff with a fork and add asparagus, sweet potato and crumbled goat cheese.
Nutrition Facts : Calories 173.6, Fat 4.9, SaturatedFat 3.1, Cholesterol 11.2, Sodium 154.4, Carbohydrate 25.8, Fiber 8, Sugar 7, Protein 11.3
More about "quinoa risotto with asparagus and goat cheese recipes"
ASPARAGUS RISOTTO WITH LEMON AND HERBED GOAT CHEESE …
From kitchenkonfidence.com
4.8/5 (5)Category DinnerServings 4Total Time 45 mins
- Bring chicken stock to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
- In a large, heavy-bottom pot, warm 1 tablespoon olive oil, and 1 tablespoon butter over medium heat. Add the onion along with a pinch of salt, and cook until the onion is tender but not browned (5 to 6 minutes). After 3 minutes add the garlic and lemon zest. Stir in the rice and cook for 2 minutes, then add the white wine and cook for 1 more minute. Add 1 cup of warm chicken stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed. Continue adding warm chicken stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn. Continue until the rice is cooked through, but still al dente, about 30 – 35 minutes total. You may not use all of the chicken stock.
- While the risotto is cooking, warm remaining 2 tablespoons olive oil in a large skillet over medium heat. Add asparagus and cook, stirring occasionally, until just tender (4 to 5 minutes). Take off the heat and set aside.
- During the last addition of stock, stir in 1/2 of the cooked asparagus. Take the risotto off the heat, fish out strips of lemon zest and stir in Parmesan cheese, 2 tablespoons butter, and lemon juice. Fold in goat cheese, then season to taste with salt, pepper and more lemon juice.
GOAT CHEESE RISOTTO WITH ASPARAGUS - FOXES LOVE LEMONS
From foxeslovelemons.com
Reviews 10Category Main DishesServings 4Estimated Reading Time 3 mins
- Make the Goat Cheese Risotto: In small covered saucepot, heat broth over medium heat. When simmering, turn off heat and keep covered.
- In large high-sided skillet, heat butter over medium-high heat. Add garlic and leek; season with salt and pepper. Cook 3 to 4 minutes or until leek is softened, stirring frequently. Add rice; cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly. Add wine; stir constantly until mostly absorbed.
- Add 1/2 cup hot broth; stir constantly until mostly absorbed. Add additional broth in 1/2 cup increments, stirring after each addition and cooking until broth is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding broth as needed. Stir in lemon juice, goat cheese and thyme; cook, while stirring, 1 minute or until cheese is melted and incorporated.
- Meanwhile, make the Sautéed Asparagus: Heat oil in large skillet over medium-high heat. Add asparagus; season with salt and pepper. Cook 3 to 4 minutes or until asparagus is just tender, stirring occasionally.
GOAT’S CHEESE AND ASPARAGUS BASMATI AND QUINOA …
From stylenest.co.uk
Estimated Reading Time 3 mins
LIGHT CREAMY GOAT CHEESE ASPARAGUS QUINOA SALAD
From joyfulhealthyeats.com
ASPARAGUS, GOAT'S CHEESE & LEMON RISOTTO RECIPE
From abelandcole.co.uk
ASPARAGUS, QUINOA AND GOAT CHEESE FRITTATA RECIPE
From oprah.com
VEGETABLE-QUINOA SKILLET WITH GOAT CHEESE RECIPE | SELF
From self.com
RECIPE: QUINOA RISOTTO WITH MUSHROOMS & GOAT CHEESE
From thinktasty.com
BARLEY RISOTTO WITH ASPARAGUS, CIDER AND GOAT CHEESE
From washingtonpost.com
ASPARAGUS, TOMATO & GOAT CHEESE QUINOA SALAD - SAFEWAY
From safeway.ca
GOAT CHEESE AND ASPARAGUS QUINOA RECIPE | ALLRECIPES
From test.element.allrecipes.com
10 BEST QUINOA ASPARAGUS RECIPES | YUMMLY
From yummly.com
GOAT'S CHEESE ASPARAGUS QUINOA RISOTTO RECIPE • WE HEART LIVING
From weheartliving.com
10 BEST HEALTHY QUINOA RISOTTO RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love