Quinoa Salad with Asparagus and Feta
Quinoa is high on the list of FOODS I FEEL I SHOULD EAT, but I am still building up a repertoire of ways to use it. Today was my first crack at this salad as a work lunch, and it was pretty successful! I’ve adapted this recipe from Taste to make a batch big enough for two work lunches.
- 500ml (2 cups) water
- 150g (1 cup) quinoa, rinsed, drained
- Olive oil spray
- 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
- 1 large red capsicum, roasted
- 40g crumbled reduced-fat feta
- 30g sunflower seed kernels
- 2 shallots, trimmed, thinly sliced
- 1 tbs chopped fresh continental parsley
- 1 1/2 tbs fresh lemon juice
- 2 tsp honey
- 2 tsp olive oil
- 1 tsp sweet paprika
- 2 big handfuls of baby rocket leaves
- 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.
- Char grill your capsicum however you prefer - I just popped mine in our little toaster oven and rotated it until it was black all over, then remove the charred skin and slice it up.
- 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.
Note: For work lunches, I separated out the quinoa, the dressing, the rocket and the other stuff into separate containers, then put together just before I ate them. It’s worth the hassle to stop everything getting soggy.