Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette

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12 spears asparagus, trimmed

Olive oil

Salt and pepper

2 cups quinoa

8 ounces aged goat cheese, shaved

1/4 cup chopped parsley leaves

1 tablespoon red wine vinegar

2 tablespoons olive oil

5 nicoise olives

1 Roma tomato, sliced

Parsley sprigs for garnish

Black Olive Vinaigrette:

1/4 cup aged sherry vinegar

1 tablespoon Dijon mustard

1/2 teaspoon chile de arbol

1/2 cup pitted nicoise olives

1/2 cup olive oil