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

Name: Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 12 spears asparagus, trimmed; 1 teaspoons chile de arbol; 1 Tbsp Dijon mustard; 227 grams aged goat cheese, shaved; 118 milliliters olive oil; 2 Tbsps olive oil; 4 servings Olive oil; 118 milliliters pitted nicoise olives; 5 nicoise olives; 1 sprig Parsley for garnish; 59 milliliters chopped parsley leaves; 473 milliliters quinoa; 1 Tbsp red wine vinegar; 1 Roma tomato, sliced; 4 servings Salt and pepper; 59 milliliters aged sherry vinegar

Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette might be just the main course you are searching for. One serving contains 940 calories, 24g of protein, and 69g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free and vegetarian diet. A mixture of nicoise olives, parsley sprigs, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat grill.

Equipment you will use

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.

Ingredients you will need

Salt And Pepper