Quinoa Salad with Asparagus Goat Cheese and Black Olives
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
Instructions
Quinoa Salad with Asparagus, Goat Cheese and Black Olives serves 6 original recipe by Food Network.
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