Grilled asparagus and quinoa salad

Grilled asparagus and quinoa salad



  • 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


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


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


  • 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 FacebookTwitter or Pinterest.

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