Quinoa & asparagus salad

(makes 3 servings)



  • 18 spears of asparagus

  • 1 tbsp olive oil

  • 1 head broccoli

  • 1 tsp pinch salt

  • 3 tblsp raw quinoa

  • small handful fresh basil

  • 150g feta cheese

  • 1 thinly sliced spring onion

  • 1 onion

  • 6 baby tomatoes


  • 4 tbsp olive oil

  • 1 tsp black pepper

  • 1 tblsp balsamic vinegar

  • 1 lemon (juice)



  1. Cook the quinoa first in water just covering the top which usually takes about 20 minutes, if it looks like its drying out a bit add a drop more water but not much or itll be too watery.

  2. Pre-heat oven to 170 degrees celcius.

  3. Slice and fry in olive oil the onion and tomatoes

  4. Place asparagus on a baking tray lined with tin foil, drizzle with oil and a small pinch of salt and cook in the oven for 10 minutes until soft.

  5. Chop broccoli into florets (I like them quite small pieces for this dish) place on a plate and microwave for 4 minuteS

  6. Mix together in a bowl the cooked broccoli, chopped basil, and sliced spring onions

  7. Just after ten minutes the asparagus should be done so take out the oven and remove from tray, lay the goats cheese pieces on the foil and return to the oven for about one or two minutes for the cheese to melt

  8. Make the dressing by mixing all ingredients together.

  9. To serve, place the broccoli mix onto a plate, laying the onion and tomato mix over the top, drop a spoonful of the quinoa mix into the middle and lay the asparagus on top, then place the melted goats cheese over the top and sprinkle with the dressing.


Recipe inspired from