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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Quinoa Salad

Recipe courtesy of Bobby Flay

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Spring Layered Salad with Asparagus and Buttermilk Dressing

Recipe courtesy of Food Network Kitchen

Asian Chicken and Quinoa Salad

Recipe courtesy of Food Network Kitchen

Roasted Asparagus

Recipe courtesy of Ina Garten

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad

Recipe courtesy of Jeff Mauro

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories