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