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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Greek Salad

Recipe courtesy of Rachael Ray

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword