Recipe: Barbecued asparagus salad with spinach, quinoa, goat cheese, and peaches
How to Make:
- In a large heavy saucepan, bring 3 cups of water, the quinoa, and a 1/2 teaspoon of salt to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer for 14 minutes, or until the water is absorbed and the quinoa is tender. Transfer the quinoa to a baking tray and cool, then cover and refrigerate until cold.
- Meanwhile, into a small bowl, grate 4 teaspoons of lemon peel (yellow part only) and squeeze 6 tablespoons of lemon juice. Whisk in the shallots and 5 tablespoons of the oil. Season the vinaigrette to taste with salt and pepper.
- Prepare the barbecue for high heat.
- On a baking tray, toss the asparagus with the remaining 1 tablespoon oil to coat. Season with salt and pepper. Barbecue the asparagus, turning as needed, for 3-4 minutes, or until their green color brightens, char marks form, and the asparagus is still crisp-tender.
- Arrange the spinach over a large platter. Sprinkle the quinoa over, pulling some of the spinach through. Arrange the grilled asparagus and peaches over. Sprinkle with the goat cheese and walnuts. Drizzle the vinaigrette over and sprinkle with salt and freshly ground black pepper. Serve immediately.
Time for preparing:
20 min.
Servings:
8
Ingredients:
- 1 1/2 cups Coles Brand Organic White Grain Quinoa
- 2 to 3 lemons
- 2 small shallots, very finely chopped (1/4 cup)
- 6 tablespoons 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
- 1/2 cup walnuts halves and pieces, toasted
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