Love this quick easy salad. Make it for dinner, and have the rest for lunch the next day, here’s how.

You will need:

• 500ml (2 cups) water
•  50g (1 cup) quinoa, rinsed, drained
•  Olive oil spray
•  2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
•  1 large red capsicum, halved, seeded, coarsely chopped
•  75g (1/2 cup) crumbled Lemnos Reduced Fat Fetta
•  40g (1/4 cup) sunflower seed kernels
•  4 shallots, trimmed, thinly sliced
•  2 tablespoons chopped fresh continental parsley
•  1 1/2 tablespoons fresh lemon juice
•  2 teaspoons honey
•  2 teaspoons olive oil
•  1 teaspoon sweet paprika
•  100g baby rocket leaves

1. Step 1

   Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.

2. Step 2

   Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.

3. Step 3

   Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.

Enjoy! 

KK xox

Recipe via Taste.