Quinoa Salad with Asparagus, Goat Cheese and Black Olives (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/4 cup red wine vinegar |
1 tablespoon honey |
1 tablespoon mustard |
1/2 cup olive oil |
kosher salt and freshly ground black pepper |
4 cups salted water or vegetable stock |
2 teaspoons chopped fresh thyme |
2 cups quinoa |
16 spears asparagus, trimmed |
olive oil, for brushing |
kosher salt and freshly ground black pepper |
1 cup pitted nicoise olives |
4 ounces aged goat cheese, shaved |
1/4 cup chopped fresh basil |
1/4 cup fresh parsley leaves |
Directions:
1. For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
2. For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
3. Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
4. Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
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