Grilled Asparagus And Quinoa Salad With Goat Cheese And Black Olive Vinaigrette

• Ingredients
• 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. Directions
2. 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.
3. 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.
4. ------------------------------
5. Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

ingredients, black olive vinaigrette, aged sherry vinegar, mustard, chile de arbol, nicoise olives, olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-asparagus-and-quinoa-salad-with-goat-cheese-and-black-olive-vinaigrette-50016782 (may not work)