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

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Instructions

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: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.