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Quinoa salad with asparagus and feta

Quinoa salad with asparagus and feta

10
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate
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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