Quinoa Salad with Asparagus

from FoodNetwork.com

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


 Directions:

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.

 

Cook the quinoa  (see How to Cook...).  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 quinoa on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.