GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE
Yield 4
Number Of Ingredients 18
Steps:
- Directions 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. ------------------------------ Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
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 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
CREAMY GOAT CHEESE AND ASPARAGUS FARFALLE
This recipe was given to me by my friend Gail. I believe she said she obtained it from Food and Wine Magazine. It is a lovely pasta dish that is both elegant and yummy. It may be served as a main dish or as a side dish to grilled meat or chicken.
Provided by Expat in Holland
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
- In another large pot, cook pasta as directed. Drain.
- Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
- Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
- Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
- Add goat cheese and chives and toss to combine well.
- Remove and plate pasta and top with parmsean.
Nutrition Facts : Calories 523.9, Fat 18.6, SaturatedFat 4.3, Cholesterol 11, Sodium 208.7, Carbohydrate 71.6, Fiber 5.1, Sugar 4.2, Protein 18.3
QUINOA GOAT CHEESE PATTIES
Make and share this Quinoa Goat Cheese Patties recipe from Food.com.
Provided by Kelly L.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Form into 8 patties.
- Coat with bread crumbs.
- Cook in pan with olive oil until brown on both sides.
- Serve with tomato sauce.
Nutrition Facts : Calories 595.9, Fat 25.4, SaturatedFat 10.5, Cholesterol 33.6, Sodium 716.2, Carbohydrate 68.7, Fiber 7.5, Sugar 4.5, Protein 23.8
GOAT CHEESE AND ASPARAGUS QUINOA
This is an alternative version of my apple-cinnamon quinoa breakfast. I like this because it is a savory option for those mornings I don't want sweet.
Provided by Spot
Categories Breakfast and Brunch
Time 30m
Yield 1
Number Of Ingredients 7
Steps:
- Stir water, quinoa, sage, and basil leaf together in a saucepan; bring water to a boil, cover saucepan with a lid, reduce heat to low, and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
- Remove basil leaf from quinoa mixture and discard. Stir asparagus, goat cheese, and chia seeds into the quinoa mixture; replace lid on saucepan and let the mixture steam until the goat cheese melts and the asparagus softens slightly, about 5 minutes.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 30.5 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.9 g, Sodium 43.5 mg, Sugar 1.1 g
CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF
A sumptuous stuffing of spinach and soft goat cheese, jeweled with sun-dried tomatoes and basil, is all it takes to turn plain ol' chicken breast into a magnificent craveable main. It pairs perfectly with the lemon-thyme orzo pilaf for a meal that is colorful, elegant, and satisfying.
Provided by Ellie Krieger
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
- Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
- Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
- Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
- For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
- Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
- To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.
GOAT CHEESE AND ASPARAGUS QUINOA
This is an alternative version of my apple-cinnamon quinoa breakfast. I like this because it is a savory option for those mornings I don't want sweet.
Provided by Spot
Categories Breakfast and Brunch
Time 30m
Yield 1
Number Of Ingredients 7
Steps:
- Stir water, quinoa, sage, and basil leaf together in a saucepan; bring water to a boil, cover saucepan with a lid, reduce heat to low, and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
- Remove basil leaf from quinoa mixture and discard. Stir asparagus, goat cheese, and chia seeds into the quinoa mixture; replace lid on saucepan and let the mixture steam until the goat cheese melts and the asparagus softens slightly, about 5 minutes.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 30.5 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.9 g, Sodium 43.5 mg, Sugar 1.1 g
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