Quinoa Salad With Asparagus |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Recipe found .au 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:
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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