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Grilled asparagus and creamy quinoa

Discover our easy and fresh recipe to enjoy green asparagus in a healthy way! 

Ingredients

For 4 persons:

  • 190g white quinoa
  • 800g asparagus
  • 2 tbsp olive oil, for drizzling
  • 180g roasted, marinated red bell peppers, drained and cut in to bite-size pieces
  • 200g feta cheese
  • 100g fresh coriander or flat-leaf parsley (reserve some leaves for garnishing)
  • Salt

For the dressing:


Method

  

 



1. Rinse the quinoa, place in a small saucepan and add 475ml water. Bring to the boil, lower the heat and gently simmer for 15 minutes. Drain any excess water. Set aside to cool.

 

2. To prepare the dressing, whisk together the olive oil, soy sauce and lemon juice. Gently crush the cumin seeds with a pestle or the back of a knife and add to the dressing.

 

3. Rinse and pat the asparagus dry and place on a plate. Drizzle olive oil over the asparagus and roll them until well coated. Season with salt. Arrange the asparagus in a hot griddle pan and cook, turning as needed, until nicely marked on all sides without being burned – 6‑8 minutes.

 

4. Meanwhile, combine the quinoa, dressing, bell peppers, feta and coriander or parsley in a large mixing bowl. Arrange the grilled asparagus on plates, top with the quinoa mixture and a few coriander leaves

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