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Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Vegetarian • Gluten free • 55 mins to make • Serves 6


1/4 cup Basil, fresh
1/4 cup Parsley, fresh leaves
16 Spears asparagus
2 tsp Thyme, fresh

Canned Goods

4 cups Water or vegetable stock, salted


1 tbsp Honey
1 tbsp Mustard
1 cup Nicoise olives, pitted

Pasta & Grains

2 cups Quinoa

Baking & Spices

2 Kosher salt and freshly ground black pepper

Oils & Vinegars

1/2 cup Olive oil
1 Olive oil
1/4 cup Red wine vinegar


4 oz Goat cheese, aged
  • Katie Casper

    Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe : Bobby Flay : Recipes : Food Network

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