Quinoa salad with asparagus and feta
75 g, (1/2 cup)
1 bunch(es), trimmed, cut into 4cm lengths
100 g, (1 cup), cut into florets
50 g, (1/3 cup)
Reduced fat feta cheese
30 g, crumbled
Fresh flat-leaf parsley
2 tbs, finely chopped
- Place quinoa in a large saucepan with 1 cup (250ml) cold water and bring to the boil over medium heat. Reduce heat, cover and simmer for 12–15 minutes or until all the water has evaporated. Transfer to a large bowl. Cool for 5 minutes.
- Meanwhile, blanch the asparagus and broccoli in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain well.
- Add the asparagus, broccoli, shallots, semi-dried tomatoes, feta, parsley and sunflower seeds to the quinoa. Place the juice, honey and oil in a small bowl and whisk until combined. Add the dressing to the salad and toss gently to combine. Serve.