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Photo of Quinoa salad with asparagus and feta by WW

Quinoa salad with asparagus and feta

7 - 10
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
From the sharp feta cheese to the crunchy asparagus, you'll love the texture and flavour combinations in this fast lunch.



75 g, (1/2 cup)


1 bunch(es), trimmed, cut into 4cm lengths


100 g, (1 cup), cut into florets

Green shallot(s)

2 individual

Semi-dried tomatoes

50 g, (1/3 cup)

Reduced fat feta cheese

30 g, crumbled

Fresh flat-leaf parsley

2 tbs, finely chopped

Sunflower seeds

1 tbs

Lemon juice

1 tbs


1 tsp

Olive oil

2 tsp


  1. 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.
  2. 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.
  3. 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.