Quinoa salad with asparagus and feta Recipe
INGREDIENTS
500ml (2 cups) water150g (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 sweet paprika
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.
Source : https://www.taste.com.au/recipes/quinoa-salad-asparagus-feta/58a5ceae-7832-4e98-8897-324676d99f2e
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 sweet paprika
INSTRUCTIONS
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.
Source : https://www.taste.com.au/recipes/quinoa-salad-asparagus-feta/58a5ceae-7832-4e98-8897-324676d99f2e
