Ingredients
Servings: 4
500ml (2 cups) water
150g (1 cup) quinoa, rinsed, drained
Olive oil spray
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
1 large red capsicum, halved, seeded, coarsely chopped
75g (1/2 cup) crumbled reduced-fat feta
40g (1/4 cup) sunflower seed kernels
4 shallots, trimmed, thinly sliced
2 tbs chopped fresh continental parsley
1 1/2 tbs fresh lemon juice
2 tsp honey
2 tsp olive oil
1 tsp sweet paprika
100g baby rocket leaves
Preparation
