Quinoa salad with asparagus and feta

Cooking Salads Quinoa salad with asparagus and feta

Low in fat and high in flavour, this quinoa salad is great for both dinner or lunch.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  2. Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.
  3. Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.

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500ml water
150g quinoa, rinsed, drained
Olive oil spray
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
1 large red capsicum, halved, seeded, coarsely chopped
75g crumbled low-fat feta
40g sunflower seed kernels
4 shallots, trimmed, thinly sliced
2 tbsp chopped fresh continental parsley
1 1/2 tbsp fresh lemon juice
2 tsp honey
2 tsp olive oil
1 tsp sweet paprika
100g baby rocket leaves

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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