Quinoa Salad with Asparagus, Goat Cheese and Black Olives

INGREDIENTS

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