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Quinoa Salad with Asparagus and Feta
Australian Good Taste – January 2010 , Page 60
Recipe by Chrissy Freer, Photography by Mark O’Meara
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INGREDIENTS
- 500mL Water
- 1 cup Quinoa, rinsed and drained
- Olive oil
- 2 bunches of asparagus, cut into 4cm lengths
- 1 Large Red Capsicum, halved, seeded and coarsely chopped
- 75g crumbled Feta
- 40g sunflower seed kernels
- 4 Shallots, thinly sliced
- 2 Tblsp chopped fresh Continental Parsley
- 1 1/2 Tblsp Fresh Lemon Juice
- 2 Tsp Honey
- 1 Tsp Sweet Paprika
- 100g Baby Rocket Leaves
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Method
- Combine water and quinoa in a large saucepan over medium heat. Bring to boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until liquid has absorbed. Transfer to a large bowl. Set aside to cool.
- Meanwhile, preheat a large chargrill on high with Olive 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, 2 teaspoons olive 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
- Enjoy
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