GRILLED ASPARAGUS AND QUINOA SALAD

Steps:

• 1. ASPARAGUS and QUINOA
• 2. Heat grill.
• 3. 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.
• 4. Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again.
• 5. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette (recipe below). Stir to combine.
• 6. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
• 7. BLACK OLIVE VINAIGRETTE
• 8. Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.