Quinoa Salad With Asparagus
photo by Kiwi Kathy
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 500 ml water
- 150 g quinoa, rinsed, drained
- olive oil flavored cooking spray
- 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
- 1 large red capsicum, halved, seeded, coarsely chopped
- 75 g feta, crumbled reduced-fat
- 40 g sunflower seeds
- 4 shallots, trimmed, thinly sliced
- 2 tablespoons parsley, chopped
- 1 1⁄2 tablespoons lemon juice, fresh
- 2 teaspoons honey
- 2 teaspoons olive oil
- 1 teaspoon sweet paprika
- 100 g baby rocket
directions
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.