Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
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. 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:
4. Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
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