Shaved Asparagus and Quinoa Salad

with goat cheese, Anjou pear, and fried shallots

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Until recently, quinoa was an obscure and oft-mispronounced Peruvian grain found only in "hippie" grocery stores. But quinoa (keen-wah) is definitely having its moment in the sun with American diners. It's a nutritional powerhouse and makes a great addition to healthy dishes like this one. Quinoa adds a tender "bite" to a fresh salad of pear, shaved asparagus, and goat cheese tossed with bright Champagne vinaigrette. It's a plate of clean eats your taste buds will thank you for.

In Your Box (serves 2)

  • 2 Shallots
  • ¾ cup Tri Color Quinoa
  • 6 oz. Jumbo Asparagus
  • 1 Anjou Green Pear
  • Info
    1 oz. Pistachios
  • 1 fl. oz. Champagne Vinegar
  • 3 oz. Matchstick Carrots
  • Info
    2 oz. Goat Cheese Crumbles

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    930
  • Carbohydrates
    157g
  • Fat
    18g
  • Protein
    37g
  • Sodium
    133mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Shallots

    Peel and slice shallots as thinly as possible. Place a large non-stick pan over medium-low heat. Add 1 Tbsp. olive oil and shallots to pan and spread into a single layer. Cook 15-20 minutes, stirring often, but keeping shallots in a single layer. Shallots will slowly darken to golden brown. Remove browned shallots to a paper towel-lined plate and set aside. Reserve pan and oil for cooking asparagus tips.

  2. 2

    Cook the Quinoa

    Bring a small pot with quinoa and 1 ½ cups water seasoned with ½ tsp. salt to a boil over medium-high heat. Cover, reduce heat to low, and cook 15 minutes, or until all liquid has been absorbed. Allow to sit covered 5 minutes, then fluff with a fork. Set aside.

  3. 3

    Prepare the Ingredients

    Trim woody ends off asparagus. Cut top 2" off asparagus, then, using a peeler, shave asparagus stems into long, thin ribbons. Halve pear lengthwise, core each half, then cut into 1/8" slices. Coarsely chop pistachios.

  4. 4

    Cook the Asparagus Tops

    Return pan used for cooking shallots to medium-high heat. Add asparagus tops and cook 2 minutes, or until slightly tender. Remove from pan and set aside.

  5. 5

    Make the Salad

    Whisk together Champagne vinegar, 1 Tbsp. olive oil, and salt and pepper (to taste) in a large mixing bowl. After the shallots have cooked, add asparagus tops and ribbons, pear, quinoa, and matchstick carrots to bowl. Toss to combine, taste, and add more salt if desired.

  6. 6

    Plate the Dish

    Divide salad between two plates. Garnish with goat cheese, pistachios, and crispy shallots.

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