Quinoa salad with asparagus and feta
10
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
From the sharp feta cheese to the crunchy asparagus, you'll love the texture and flavour combinations in this fast lunch.
Ingredients
Quinoa
75 g, (1/2 cup)
Asparagus
1 bunch(es), trimmed, cut into 4cm lengths
Broccoli
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
Honey
1 tsp
Olive oil
2 tsp
Instructions
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.
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