Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon chile de arbol
1/2 cup pitted nicoise olives
1/2 cup olive oil
Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
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