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Grilled Asparagus and Quinoa Salad

duration15 mins
difficulty_levelEasy
taste_typeSavory

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 1 garlic clove
  • 1/2 cup dried cranberries
  • Olive oil spray
  • 10 , ends trimmed, cut into thirds
  • 1 red onion , sliced
  • 80 g feta cheese
  • 1/4 cup chopped mint leaves
  • 1 cup soft lettuce leaves , roughly chopped
  • 1 cup baby rocket leaves , roughly chopped
  • 1 tbsp extra virgin olive oil
  • 2 tbsps lemon juice
  • 1 tbsp honey

Steps

  1. In a medium saucepan, bring water to a boil and add quinoa and garlic. Reduce heat, cover and simmer for 15 minutes. Turn off the heat and let stand for 5 minutes before discarding the garlic clove.
  2. While quinoa is cooking, place cranberries into a small bowl and cover with water. Leave to stand for 5 minutes before draining.
  3. Heat a grill pan, spray with oil and add asparagus and red onion. Season with a little salt and pepper and cook for 6-7 minutes.
  4. Mix dressing ingredients together in a jar and give a good shake. Assemble salad by mixing all ingredients together.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.