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

2017-07-07
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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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

Method

Step 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.

Step 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.

Step 3

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

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