Ingredients
2 cups water
(500ml)
1 cup quinoa
1 clove garlic
peeled and bruised
½ cup dried cranberries
olive oil spray
10 fresh asparagus
(150g), ends trimmed, cut into thirds
1 red onion
(about 180g), sliced
80g feta cheese
¼ cup mint leaves
chopped
1 cup soft lettuce leaves
roughly chopped
1 cup baby rocket leaves
roughly chopped
1 tbsp extra virgin olive oil
for dressing
2 tbsp lemon juice
for dressing
1 tbsp honey
for dressing
Allergy Advice
Contains Dairy
Equipment
- 1 medium saucepan
- 1 small bowl
- 1 grill pan
- 1 jar
Instructions
- In a medium saucepan, bring water to the 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.
Notes
Tip
This salad is perfect warm or cold (great for lunch the next day).
Variation
If someone in the family doesn’t like rocket leaves, just use 2 cups of lettuce leaves or replace the rocket with baby spinach.
