Quinoa Salad with Asparagus, Goat Cheese and Black Olives

1. 1

   For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth.

2. 2

   With the motor running, slowly add the olive oil and blend until emulsified.

3. 3

   Add salt and pepper to taste and pulse a few times to incorporate.

4. 4

   For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme.

5. 5

   Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes.

6. 6

   Remove from the heat and let sit 5 minutes.

7. 7

   Fluff with a fork.

8. 8

   Preheat the grill.

9. 9

   Brush the asparagus with olive oil and season with salt and pepper.

10. 10

    Grill on all sides until just cooked through, about 5 minutes.

11. 11

    Remove from the grill and cut into 1/2-inch pieces.

12. 12

    Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley.

13. 13

    Add just enough vinaigrette to moisten the salad; don't make it too wet.

14. 14

    Transfer to a platter and drizzle with more of the vinaigrette.

* Per serving · 4 servings · Values may vary.

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