Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Show: Boy Meets Grill Ingredients:
12 asparagus spears, trimmed |
olive oil |
salt and pepper |
2 cups quinoa |
8 ounces aged goat cheese, shaved |
1/4 cup chopped fresh parsley leaves |
1 tablespoon red wine vinegar |
2 tablespoons olive oil |
5 nicoise olives |
1 roma tomato, sliced |
parsley sprig (to garnish) |
1/4 cup aged sherry wine vinegar |
1 tablespoon dijon mustard |
1/2 teaspoon arbol chile |
1/2 cup pitted nicoise olive |
1/2 cup olive oil |
Directions:
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.
3. 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.
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