Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette
Contract Catering
Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette
Only 20 minutes to prepare
and 15 minutes minutes cooking time
Serves 4
Print menuGrilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette
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 black or green olives
1 Roma tomato, sliced
Parsley sprigs for garnish
Black Olive Vinaigrette:
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon chile de arbol
1/2 cup pitted olives
1/2 cup olive oil
Method
- Heat the 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.
- 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 olives, sliced tomato and parsley sprigs.
Black Olive Vinaigrette:
- Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.