Vegetarian

Quinoa Salad with Asparagus, Goat Cheese and Black Olives Read more at: http://www.foodnetwork.com/recipes/bobby-flay/quinoa-salad-with-asparagus-goat-cheese-and-black-olives-recipe.html?oc=linkback is for Dinner.

Quinoa Salad with Asparagus, Goat Cheese and Black Olives Read more at: http://www.foodnetwork.com/recipes/bobby-flay/quinoa-salad-with-asparagus-goat-cheese-and-black-olives-recipe.html?oc=linkback takes 10 minutes to prepare.

Quinoa Salad with Asparagus, Goat Cheese and Black Olives Read more at: http://www.foodnetwork.com/recipes/bobby-flay/quinoa-salad-with-asparagus-goat-cheese-and-black-olives-recipe.html?oc=linkback takes 15 minutes to cook.

Quinoa Salad with Asparagus, Goat Cheese and Black Olives Read more at: http://www.foodnetwork.com/recipes/bobby-flay/quinoa-salad-with-asparagus-goat-cheese-and-black-olives-recipe.html?oc=linkback makes 6 servings.

The ingredients for Quinoa Salad with Asparagus, Goat Cheese and Black Olives Read more at: http://www.foodnetwork.com/recipes/bobby-flay/quinoa-salad-with-asparagus-goat-cheese-and-black-olives-recipe.html?oc=linkback are:

Ingredients
Vinaigrette:
1/8 cup red wine vinegar
.5 tablespoon honey
.5 tablespoon mustard
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Quinoa Salad:
4 cups salted water or vegetable stock
2 teaspoons chopped fresh thyme
2 cups quinoa
16 spears asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup pitted nicoise olives
4 ounces aged goat cheese, shaved
1/4 cup fresh parsley leaves

Here is how you make Quinoa Salad with Asparagus, Goat Cheese and Black Olives Read more at: http://www.foodnetwork.com/recipes/bobby-flay/quinoa-salad-with-asparagus-goat-cheese-and-black-olives-recipe.html?oc=linkback:

DirectionsFor the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.Serving Size:?Serves: 6; Calories: 477; Total Fat: 29 grams; Saturated Fat: 6 grams; Protein: 13 grams; Total carbohydrates: 43 grams; Sugar: 6 grams; Fiber: 5 grams; Cholesterol: 9 milligrams; Sodium: 446 milligrams.

The nutritional information for Quinoa Salad with Asparagus, Goat Cheese and Black Olives Read more at: http://www.foodnetwork.com/recipes/bobby-flay/quinoa-salad-with-asparagus-goat-cheese-and-black-olives-recipe.html?oc=linkback is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 284.1

• Total Fat: 15.8 g
• Cholesterol: 10.0 mg
• Sodium: 747.3 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 5.5 g
• Protein: 7.5 g

The dietary needs meet for Quinoa Salad with Asparagus, Goat Cheese and Black Olives Read more at: http://www.foodnetwork.com/recipes/bobby-flay/quinoa-salad-with-asparagus-goat-cheese-and-black-olives-recipe.html?oc=linkback is Vegetarian