Asparagus & Feta Quinoa Salad

A wholesome spring salad combining nutty quinoa, tender asparagus, crumbled feta, and a zingy lemon dressing. Great for meal prep — keeps well for two days.

Instructions

1. Cook the quinoa: Rinse, then combine with 360 ml water and a pinch of salt. Bring to a boil, cover, and simmer for 15 minutes. Remove from heat, steam for 5 minutes, fluff with a fork, and allow to cool.
2. Cook the asparagus: Trim and cut into 3 cm pieces. Heat a drizzle of olive oil in a griddle pan over high heat and cook for 3–4 minutes until tender and lightly charred. Season and cool.
3. Make the dressing: Whisk together the lemon juice, a drizzle of olive oil, salt, and black pepper.
4. Assemble: Combine the cooled quinoa and asparagus in a large bowl. Pour over the dressing and toss gently.
5. Top with crumbled feta. Taste and adjust seasoning before serving.

Tips

• A handful of fresh mint brightens the flavours further.
• This salad travels well — great for packed lunches.