Asparagus with quinoa salad and olive vinaigrette

Ingredients:

• 12 prepared asparagus spears
• 2 cups quinoa
• 225 g aged goat cheese
• A handful of small, chopped tomatoes
• Olive oil
• Salt and freshly ground black pepper
• 1/4 cup chopped parsley leaves
• 1 tbsp red wine vinegar
• 2 tbsp. l. olive oil
• Basil leaves for garnish

Vinaigrette sauce with olives:

• 1/4 cup aged cherry vinegar
• 1 tbsp Dijon mustard
• 1/2 teaspoon chili de arbol pepper
• 1/2 tbsp. pitted olives
• 1/2 cup olive oil

Preparation:

1. In a saucepan with a little water, steam the asparagus for 3 minutes until tender.
   
   In another saucepan, bring 8 cups of salted water to a boil. Add the quinoa and cook until tender. Drain and rinse with cold water.
   
   Transfer the quinoa to a medium bowl and add red wine vinegar, olive oil, parsley, and 1/4 cup olive vinaigrette. Toss to combine. Divide the quinoa among servings, top with cheese, asparagus, tomatoes, and basil leaves.
   
   Vinaigrette sauce with olives:
   
   In a blender, combine cherry vinegar, Dijon mustard, chili pepper, olives, and olive oil and blend until smooth.