Red and white quinoa salad with lemon, feta and asparagus
In a pot place 1 cup of quinoa (red or white or combine the two) cover with 2 cups of water, bring to a boil and simmer, covered for about 10-15 minutes. Turn off the heat and continue to steam till all the water has been absorbed.
In the meantime, grill 200g asparagus spears which have been drizzled with olive oil till just under-done, and then chop into bite-sized pieces and place in a large bowl. Finely chop a yellow pepper (cored and deseeded) and add to the bowl. Now add the cooked quinoa and 75g crumbled feta cheese (low-fat versions work just as well). Add the zest and juice of 1 lemon, season with sea salt and pepper, and stir altogether. Sprinkle with chopped parsley and serve.
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