Quinoa salad with asparagus and feta

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Quinoa salad with asparagus and feta

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings

Ingredients

  • 500ml (2 cups) water
  • 150g (1 cup) 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 (1/2 cup) crumbled low-fat feta
  • 40g (1/4 cup) sunflower seed kernels
  • 4 shallots, trimmed, thinly sliced
  • 2 tablespoons chopped fresh continental parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • 1 teaspoon Masterfoods Paprika Ground
  • 100g baby rocket leaves

Method

  • 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.

Source: taste.com.au

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