Quinoa Salad With Asparagus
"Recipe found at www.taste.com.au"
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 bunch 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
- 29.58 ml parsley, chopped
- 22.18 ml lemon juice, fresh
- 9.85 ml honey
- 9.85 ml olive oil
- 4.92 ml 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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.
.jpg)
