Quinoa Salad with Asparagus, Goat Cheese and Black Olives
INGREDIENTS
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1/4 cup red wine vinegar
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1 tablespoon honey
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1 tablespoon mustard
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1/2 cup olive oil
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Kosher salt and freshly ground black pepper
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4 cups salted water or vegetable stock
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2 teaspoons chopped fresh thyme
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2 cups quinoa
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16 spears asparagus, trimmed
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Olive oil, for brushing
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Kosher salt and freshly ground black pepper
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1 cup pitted nicoise olives
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4 ounces aged goat cheese, shaved
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1/4 cup chopped fresh basil
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1/4 cup fresh parsley leaves
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