Quinoa Salad With Asparagus Recipe

Name: Quinoa Salad With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 ml water, 150 g quinoa, rinsed, drained, olive oil flavored cooking spray, 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths, and more.

Yes, Quinoa Salad With Asparagus falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Salad With Asparagus

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