adapted from Bobby Flay

1 bunch asparagus spears, trimmed, steamed and chopped

Olive oil

Salt and Pepper

2 cups quinoa

4 cups water

8 ounces goat cheese, crumbled

1/4 cup parsley, chopped

1 tablespoon olive oil

2 tablespoons red wine vinegar

4 green olives, chopped

2 tomatoes, seeded and diced

1/4 cup red wine vinegar

1 tablespoon dijon mustard

1/2 teaspoon cayenne pepper

1/2 cup pitted green olives

1/2 cup olive oil

To make the vinaigrette: Combine the vinegar, mustard, cayenne pepper, green olives, and olive oil in a food processor.  Process until smooth.

To make the quinoa salad: Bring water to a boil.  Add quinoa and cook until water has completely absorbed - about 20 minutes.  Season with salt and pepper to taste.  Place the quinoa in a large bowl.  Add the red wine vinegar, olive oil, parsley, tomatoes and 1/4 cup olive vinaigrette.  Stir to combine.  Top with the crumbled goat cheese, chopped asparagus, and olives.  Season with additional salt and pepper if necessary.  Serve at room temperature.