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Asparagus and quinoa salad with smoked paprika dressing (GF)


With Delaney Mes

Serves: 5
Cost per serve: $2.50

Ingredients:  

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

Method:  

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)


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