Quinoa Salad With Asparagus - cooking recipe

Ingredients

500 ml water
150 g quinoa, rinsed, drained
olive oil flavored cooking spray
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
1 large red capsicum, halved, seeded, coarsely chopped
75 g feta, crumbled reduced-fat
40 g sunflower seeds
4 shallots, trimmed, thinly sliced
2 tablespoons parsley, chopped
1 1/2 tablespoons lemon juice, fresh
2 teaspoons honey
2 teaspoons olive oil
1 teaspoon sweet paprika
100 g baby rocket

Preparation

Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.
Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.