Name: Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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

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.

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

Black Olive Vinaigrette:

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