Peach, asparagus and quinoa salad
½ cup(s), (100g)
2 bunch(es), halved diagonally
4 medium, cut into thick wedges
4 slice(s), (35g)
reduced fat feta cheese
1 x 3 second spray(s)
- Cook quinoa following packet instructions. Drain.
- Meanwhile, preheat a chargrill or barbecue grill over medium heat. Lightly spray asparagus and peaches with oil. Cook, turning, for 2 minutes or until asparagus is bright green and just tender and peaches are golden (see note). Cook bread for 1–2 minutes each side or until lightly charred.
- Combine rocket, vinegar, asparagus and peaches in a large bowl. Top quinoa with peach salad and feta. Drizzle with oil and serve with bread.