Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol

• 12 asparagus spears, trimmed
• olive oil
• salt and pepper
• 2 cups quinoa
• 8 ounces aged goat cheese, shaved
• 14 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)
• 14 cup aged sherry wine vinegar
• 1 tablespoon Dijon mustard
• 12 teaspoon arbol chile
• 12 cup pitted nicoise olive
• 12 cup olive oil

1. Heat grill.
2. Brush asparagus with olive oil and season with salt and pepper, to taste.
3. Grill on both sides until just cooked through, about 2 minutes on each side.
4. Remove from grill and cut in half.
5. Bring 8 cups of salted water to a boil.
6. Add quinoa and cook until soft.
7. Drain and rinse with cold water and drain again.
8. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette.
9. Stir to combine.
10. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.

olive oil, salt, quinoa, goat cheese, parsley, red wine vinegar, olive oil, nicoise olives, roma tomato, parsley, aged sherry wine vinegar, mustard, arbol chile, nicoise olive, olive oil

Taken from www.food.com/recipe/grilled-asparagus-and-quinoa-salad-with-goat-cheese-and-black-ol-290771 (may not work)