Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Healthy

Ingredients

Black Olive Vinaigrette:

Directions

Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.

Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.

Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Greek Quinoa Salad

Recipe courtesy of Bobby Flay

Asian Chicken and Quinoa Salad

Recipe courtesy of Food Network Kitchen

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Roasted Asparagus

Recipe courtesy of Ina Garten

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword