Today, Quinoa is known as a 'super grain' befitting its amazing nutrition profile. Quinoa is a balanced-amino acid source of high quality protein. It is naturally gluten-free, wheat-free, easy to digest and is among the least allergenic foods available. A versatile product, quinoa can be substituted for almost any grain in almost any recipe.
150g quinoa (either black, white or a mixture)
2 bunches asparagus (about 500g)
1 red onions diced into thin half moons (but these in a bowl with ice water for 10minutes to take the bitterness out of them)
1/2 cup crumbled Kingsmeade Castlepoint Feta
40g toasted almonds or Sunflower seeds
2T freshly cut parsley, chopped
2T lemon juice
2T olive oil
100g rocket from Zoe's Garden
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. Once cool, chop these into salad size bits.
Add the asparagus, feta, sunflower seed or almonds, onion 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.