Ingredients
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2 cups water
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1 cup quinoa
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1 garlic clove
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1/2 cup dried cranberries
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Olive oil spray
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10 , ends trimmed, cut into thirds
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1 red onion , sliced
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80 g feta cheese
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1/4 cup chopped mint leaves
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1 cup soft lettuce leaves , roughly chopped
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1 cup baby rocket leaves , roughly chopped
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1 tbsp extra virgin olive oil
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2 tbsps lemon juice
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1 tbsp honey
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In a medium saucepan, bring water to a 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.
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While quinoa is cooking, place cranberries into a small bowl and cover with water. Leave to stand for 5 minutes before draining.
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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.
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Mix dressing ingredients together in a jar and give a good shake. Assemble salad by mixing all ingredients together.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.