Quinoa Salad With Asparagus, Goat Cheese And Black Olives

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1/4 cup red wine vinegar

1 tablespoon honey

1 tablespoon mustard

1/2 cup olive oil

Kosher salt and freshly ground black pepper

4 cups salted water or vegetable stock

2 teaspoons chopped fresh thyme

2 cups quinoa

16 spears asparagus, trimmed

Olive oil, for brushing

1 cup pitted nicoise olives

4 ounces aged goat cheese, shaved

1/4 cup chopped fresh basil

1/4 cup fresh parsley leaves

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