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
- 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.
- While quinoa is cooking, place cranberries into a small bowl and cover with water. Leave to stand for 5 minutes before draining.
- 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.
- 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.