Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Quinoa salad with asparagus and feta


Ingredients (serves 4)

  • 500ml (2 cups) water
  • 150g (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 reduced-fat feta
  • 40g (1/4 cup) sunflower seed kernels
  • 4 shallots, trimmed, thinly sliced
  • 2 tbs chopped fresh continental parsley
  • 1 1/2 tbs fresh lemon juice
  • 2 tsp honey
  • 2 tsp olive oil
  • 1 tsp sweet paprika
  • 100g baby rocket leaves

Method

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. 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. 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.


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