Quinoa Salad With Asparagus

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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

Recipe

• 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.