Quinoa Salad with Marinated Asiago, Red Peppers and Walnuts

Quinoa Salad with Marinated Asiago, Red Peppers and Walnuts



For Marinated Asiago:

For Salad:

For marinated asiago:

  1. Place asiago in bowl with lemon zest, herbs and garlic and toss to coat. Transfer mixture to glass jar. Pour in 1/2 cup olive oil to cover cheese. Stir well; chill at least 1 hour or until ready to serve.

For salad:

  1. Preheat oven to 350°F. Spread walnuts on rimmed sheet pan and bake 8 to 10 minutes, watching closely to prevent burning. Place walnuts in tea towel and rub to remove papery skin. Roughly chop. Set aside.
  2. Bring large pot of water to boil. Add big pinch of salt and quinoa; simmer 9 minutes, or until white rings separate from most of quinoa kernels. Drain in fine-meshed sieve and run under cold water until cool. Set aside to dry.
  3. Meanwhile, place red onion in bowl and pour balsamic vinegar over. Season with pinch of salt. Set aside at least 15 minutes.
  4. Place drained quinoa in large mixing bowl. Season with salt and pepper to taste. Scatter pinch of red pepper flakes over quinoa, if using. Add walnuts, macerated red onion and vinegar, green onions and red pepper. With slotted spoon, remove marinated asiago from oil and add to salad. Toss and taste. Add up to 1/3 cup reserved oil as needed. Adjust seasoning, if necessary. Fold in greens and serve.