Ingredients
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
Instructions:
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.