Roasted asparagus and quinoa salad with goat cheese and black olive vinaigrette

1 lb. asparagus, trimmed and broken into 1-3″ pieces
Olive oil
Salt and pepper
1 cup quinoa
8 ounces goat cheese, crumbled or cubed
1/4 cup chopped parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 cup nicoise olives, sliced or quartered
2 Roma tomatos, diced
Parsley sprigs for garnish

In a 400 F preheated oven, roast the asparagus in a single layer drizzled with olive oil, and some salt and fresh ground pepper for about 15-20 minutes.

Bring 2 cups of water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, nicoise olives, diced tomatos and parsley sprigs.

Black Olive Vinaigrette:
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon chile de arbol
1/2 cup pitted nicoise olives
1/2 cup olive oil
Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

Adapted from the Food Network


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