Creamy Goat Cheese Asparagus Farro Salad
Creamy Goat Cheese Asparagus Farro Salad

Creamy Goat Cheese Asparagus Farro Salad

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March 5, 2018

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  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Yields: 6 Servings

Ingredients

1 bunch of asparagus, bottom 2" trimmed off

1 tablespoon olive oil

½ teaspoon sea salt

½ cup farro

1 cup water

⅓ cup roughly chopped pecans

2 oz. crumbled goat cheese

1 teaspoon red wine vinegar

1 teaspoon olive oil

¼ teaspoon fresh garlic, minced

Salt to season

Directions

Preheat oven to 400.

Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and ½ teaspoon of sea salt over asparagus. Toss to coat the asparagus then lay them out in a single layer on the baking sheet.

Bake for 20 minutes. Remove from oven and cut into ½" slices. Set aside.

In a medium saucepan add quinoa and water. Bring the water to a boil. Once boiling reduce the heat to a simmer and cover. Cook for 15 minutes or until liquid is evaporated. Once the quinoa is done, fluff with a fork.

Add quinoa to a medium bowl along with chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to season. Toss everything together and serve!

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