Quinoa salad with asparagus and feta

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

Recipe «Quinoa salad with asparagus and feta» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.