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Asparagus and quinoa salad with smoked paprika dressing (GF)

With Delaney Mes

Serves: 5
Cost per serve: $2.50


1 bunch asparagus
1 head of broccoli
Large handful of baby rocket
Half an avocado, diced
1/4 cup toasted pumpkin seeds
1 tin cannellini beans
3/4 cup Quinoa
Feta (optional)
1/2 cup natural yoghurt
Generous pinch smoked paprika
Juice of half a lemon
Dash of olive oil
Salt and pepper


Cut broccoli and asparagus into chunks and put in an oven tray. Drizzle with olive oil and season well with salt, pepper and some chilli flakes. Roast in a preheated oven at 200C for about 20 minutes

Cook the Quinoa according to packet instructions. (I put it in a small saucepan and cover it in water, bring to the boil with a lid on, then reduce heat to a simmer until all the water is absorbed about 15 minutes as you would cook rice). Set aside to cool slightly.

Drain and rinse cannellini beans and place in a large bowl. Add pumpkin seeds, avocado, rocket, broccoli and asparagus.

Stir the Quinoa with a fork to separate it and add to salad. Mix together gently. 

For the dressing, put all ingredients in a jug and whisk well with a fork to combine. Taste it and add more lemon or paprika as necessary. If you like a bit of bite, add a sprinkle of cayenne pepper.

Pour dressing over salad and gently mix to combine. Sprinkle over feta if youre using it. Fabulous to take to a barbecue, or served with fish for a healthy dinner!

(TX: 18 November 2011)