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Barbecued asparagus salad with spinach, quinoa, goat cheese, and peaches
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Energize with Curtis Stone's vibrant quinoa asparagus salad!
Ingredients:
  • 375.00 ml Brand Organic White Grain Quinoa
  • 2 to 3 lemons
  • 2 small shallots, very finely chopped (1/4 cup)
  • 109.20 gm extra-virgin olive oil
  • 2 bunches asparagus, trimmed
  • 150g fresh baby spinach
  • 2 ripe but firm peaches, pitted, cut into wedges
  • 120g fresh goat cheese
  • 57.50 gm walnuts halves and pieces, toasted
Instructions:
  • In a large heavy saucepan, bring water, quinoa, and salt to a boil. Simmer until quinoa is tender. Spread on a baking tray and refrigerate until cold.
  • In a small bowl, grate the zest of 1 lemon (yellow part only) and squeeze the juice of 1 1/2 lemons. Whisk in the shallots and 5 tablespoons of oil. Season the vinaigrette with salt and pepper to taste.
  • Fire up the grill to high heat.
  • Coat the asparagus with 1 tablespoon of oil on a baking tray. Season with salt and pepper. Grill the asparagus for 3-4 minutes, turning occasionally, until bright green with char marks and still crisp-tender.
  • Spread the spinach on a platter, then scatter the quinoa on top, intertwining some spinach. Place the grilled asparagus and peaches on top, followed by the goat cheese and walnuts. Drizzle with vinaigrette, then season with salt and freshly ground black pepper. Serve promptly.

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