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Asparagus, Tomato & Goat Cheese Quinoa Salad
Makes 4
By Sobey's



  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.


  • quinoa 250 mL
  • 1 bunch asparagus, tough ends removed 
  • 1/4 cup (60 mL) extra virgin olive oil 
  • 2 tbsp (30 mL) red wine vinegar 
  • 1/4 tsp (1 mL) each salt and pepper 
  • 1 cup (250 mL) Candi-To™ Mini Sweet Tomatoes, halved
  • 1/4 cup (60 mL) chopped fresh Basil Leaves 
  • 1/4 tub (56 g) Herb & Garlic Goat Cheese Crumbles