Quinoa salad with asparagus and feta
Serving-size is a important component of your daily diet . You need to compare the sum of this food that you usually eat to the serving size recorded on the label. Eating large servings or parts can lead to weight gain.
Whether or not you're planning an elaborate menu or merely going ahead for tomorrow's Quinoa salad with asparagus and feta. This recipe comes from many years of enjoying it at the kitchen. I find that adding a few ingredients to a recipe adds thickness into what exactly is ordinarily bland. You may well be searching for lighter foods to make with your leftovers. Nice and light Quinoa salad with asparagus and feta ideal for post-vacation. The elements in this recipe make your tongue pounding, and have become waist-friendly once you need a'bite' following a busy trip. Employing several ingredients as options, this soup is loaded with a fall and hot flavor that produces it creamy. The perfect Quinoa salad with asparagus and feta to warm up you on cold winter months. Ideal for using leftover.
Great method not to throw away a single component. This is just really a good Quinoa salad with asparagus and feta plus a few of my favorites. If you should be worried regarding the nutritional worth of a few of those dishes, avoid being. Although it could possibly be reduced in calories, even if you are not obtaining much nutritional value from this , it won't sustain you, and you will only end up hungry once all over again and again eating a lot more calories than you would need. Nutrition facts labels tell you exactly what's in the meals you consume. It helps you determine whether you have a vibrant diet. Just about every recipe we all share has to get an ingredient tag. Some recipes provide nutritional fact details. The component tag lists the amount inside the field beneath. They are recorded for every serving as a percentage of the everyday value.
How to make Quinoa salad with asparagus and feta
Yield = 4Prep time: 0:10
Cook time: 0:20
Total time: 0:30
Ingredients
- 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 low-fat feta
- 40g (1/4 cup) sunflower seed kernels
- 4 shallots, trimmed, thinly sliced
- 2 tablespoons chopped fresh continental parsley
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons olive oil
- 1 teaspoon paprika
- 100g baby rocket leaves
Method
- Step 1 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.
- Step 2 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.
- Step 3 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.
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