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

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.