Grilled asparagus and quinoa salad recipe
Quinoa has a lovely nutty taste and is just perfect in salads like this one with grilled asparagus. It's a powerhouse of iron and protein and you won't believe how good it tastes in salads.
- 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.
- 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.
More salad recipes
- Find more easy quick dinner ideas
- Summer steak with tomato salad
- Chickpea salad
- Pumpkin, feta and chickpea salad
- Chicken and mango salad
- Greek salad
- Warm chicken salad
- Asian salmon salad
- BBQ chicken salad
- Creamy potato salad
- Baby Caprese salad
- Lamb, pumpkin and chickpea salad
- Chicken and cranberry waldorf salad
- Pasta salad