Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette

Ingredients

• 12  spears asparagus trimmed
• 0.5 teaspoon chile de árbol 
• 1 tablespoon dijon mustard 
• 8 ounces aged goat cheese shaved
• 0.5 cup olive oil 
• 2 tablespoons olive oil 
• 4 servings olive oil 
• 0.5 cup niçoise olives pitted
• 5  niçoise olives 
• 4 servings parsley sprigs for garnish
• 0.3 cup parsley leaves chopped
• 2 cups quinoa 
• 1 tablespoon red wine vinegar 
• 1  roma tomato sliced
• 4 servings salt and pepper 
• 0.3 cup aged sherry vinegar 

Equipment

• bowl
• blender
• grill

Directions

1. Heat grill.
2. 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.
3. Remove from grill and cut in half.
4. Bring 8 cups of salted water to a boil.
5. Add quinoa and cook until soft.
6. Drain and rinse with cold water and drain again.
7. 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.
8. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
9. Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.