Grilled asparagus and quinoa salad

Serves:

Ingredients

• 2 cups (500ml) water
• 1 cup quinoa
• 1 garlic clove, peeled and bruised
• 1/2 cup dried cranberries
• olive oil spray
• 10 fresh asparagus spears (150g), ends trimmed, cut into thirds
• 1 red onion (about 180g), sliced
• 80g feta cheese
• 1/4 cup chopped mint leaves
• 1 cup soft lettuce leaves, roughly chopped
• 1 cup baby rocket leaves, roughly chopped

Dressing

• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp honey

Method

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.

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Serving Suggestions

Note

• If someone in the family doesn’t like rocket leaves, just use 2 cups of lettuce leaves or replace the rocket with baby spinach.
• This salad is perfect warm or cold (great for lunch the next day).
• This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.