QUINOA, ASPARAGUS & FETA SALAD

This is such a nourishing and perfect mid week salad. It fills you up and it’s super fresh.

Feel free to add chicken or tofu to the salad.

Serve this salad alongside any meat, but chicken, fish or pork work well, as it’s such a light salad.

Serves 4

Ingredients:

• 2 cups cooked quinoa

• 1 can chickpeas, drained

• 1 cup spinach, chopped

• 1 bunch asparagus, chopped

• 2 spring onion, finely chopped

• 1/2 cup of mint or parsley, chopped

• 3/4 cup of feta, crumbled

• 1/2 slivered almonds, toasted

• Salt & Pepper

Dressing:

• 1/4 cup olive oil

• 1/4 cup lemon juice

• 2 tsp Dijon mustard

• Salt & Pepper

Method:

1. Cook the quinoa as per packet instructions. Set aside to cool.

2. Place the chopped asparagus in a microwave-safe bowl with 1 cup of water and cook on high for 1-2 mins (depending on your microwave).

3. In a large salad bowl: Add the quinoa, chickpeas, spinach, asparagus, spring onion, parsley (or mint), feta and toasted almonds. Combine gently and season well.

4. For the dressing: Mix all ingredients and shake well in a jar. Pour over the salad. Toss well and serve.