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    You are in: Home / Recipes / Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol Recipe
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    Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Chef #784013's Note:

    Show: Boy Meets Grill

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    Ingredients:

    Servings:

    Units: US | Metric

    Black Olive Vinaigrette

    Directions:

    1. 1
      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.
    2. 2
      Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again.
    3. 3
      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.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 839.1
     
    Calories from Fat 502
    59%
    Total Fat 55.8 g
    85%
    Saturated Fat 16.9 g
    84%
    Cholesterol 44.7 mg
    14%
    Sodium 361.7 mg
    15%
    Total Carbohydrate 62.9 g
    20%
    Dietary Fiber 6.3 g
    25%
    Sugars 2.5 g
    10%
    Protein 24.8 g
    49%

    The following items or measurements are not included:

    nicoise olives

    sherry wine vinegar

    arbol chiles

    nicoise olives

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