Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Ingredients

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

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• Prep Time
• 0 hours 10 minutes
• Cook Time
• 0 hours 40 minutes
• Yield
• 4 to 6 servings