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Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Bobby Flay
  • 55 minutes
  • Serves 4 to 6

INGREDIENTS

1/4 cup

Basil, fresh

1/4 cup

Parsley, fresh leaves

16

Spears asparagus

2 tsp

Thyme, fresh

4 cups

Water or vegetable stock, salted

1 tbsp

Honey

1 tbsp

Mustard

1 cup

Nicoise olives, pitted

2 cups

Quinoa

2

Kosher salt and freshly ground black pepper

1/2 cup

Olive oil

1

Olive oil

1/4 cup

Red wine vinegar

4 oz

Goat cheese, aged