Quinoa salad with goat cheese

Ingredients

• 200 g Quinoa
• 100 g Nicoise olives, pitted
• 120 g Goat's cheese, hard type
• 4 pcs Asparagus, trimmed and chopped
• 400 ml Homemade chicken stock
• 4 tbsp Red wine vinegar
• 1 tbsp Mustard
• 1 tbsp Honey
• 4 tbsp Basil, fresh, chopped
• 1 tbsp Thyme, fresh, chopped
• 2 tbsp Olive oil
• 1 tsp Freshly ground black pepper
• 1 pinch Salt

Method

1. Use a blender to combine the mustard, honey, and vinegar until smooth.
2. Drizzle in 20ml of the olive oil as the blender is still running until it emulsifies, then set aside in a small bowl.
3. Pour the stock in a saucepan and bring to a boil over medium high heat.
4. Stir in the thyme and add the quinoa.
5. Lower the heat and allow to simmer for 30 minutes.
6. Turn off the heat and let it sit for 5-10 minutes then fluff using a fork.
7. Meanwhile, brush the asparagus with some of the remaining oil then grill for 5 minutes.
8. Pour the quinoa into a large bowl and combine with the grilled asparagus, olives, goat cheese, and basil.
9. Drizzle with some of the vinaigrette just to make it moist but not mushy.
10. Serve immediately.