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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."
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30 m servings 205 cals
Original recipe yields 1 servings (1 serving)

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  • Prep

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  1. 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.
  2. 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.


  • Cook's Notes:
  • I do not cook my quinoa separately as I like it raw and I think it adds crunch to the quinoa.
  • If you prefer you can fry the asparagus separately in some olive oil and then add it to the quinoa mix.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 205 calories; 5.5 g fat; 30.5 g carbohydrates; 9 g protein; 6 mg cholesterol; 44 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I made this as a side dish with salmon. I also added more asparagus, and added it to the quinoa during the last 5 minutes of cooking. This was an outstanding recipes, quick and simple. I will...

Really easy and really delicious. I used Trader Joes harvest grain blend and left the basil in. I also upped the arts so I could have a leftover. A little extra goat cheese might have just made ...