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
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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • 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

    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

    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

    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

    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

    Plate the Dish

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

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