Grilled Asparagus and Quinoa Salad With Goat Cheese and Black Ol

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Total Time
30 mins
15 mins

Show: Boy Meets Grill

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  1. Heat grill. 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.
  2. Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again.
  3. 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, whole nicoise olives, sliced tomato and parsley sprigs.
Most Helpful

5 5

I loved the ingredient list in your recipe but I made it a warm quinoa dish by melting the goat cheese in dish and mixing the ingredients together. Thank you!