Quinoa Salad with Roasted Cherry Tomatoes and Asparagus
1 bunch asparagus – trimmed
1/2 punnet cherry tomatoes
1 cup cooked quinoa – cooled
1 handful basil leaves
2Handfuls rocket leaves
75g crumbled feta
1/4 cup pine nuts
1 tbs balsamic vinegar
1 tbs olive oil
1 tbs honey – or to taste.
Place the tomatoes and asparagus on a baking tray, drizzle with a little olive oil and bake in a 180 deg. oven until softened.
Allow the asparagus and tomato to cool slightly, then toss together with the rest of the salad ingredients
Whisk the dressing ingredients together and drizzle over salad
Avocados, Cranberries, Apricot and Quinoa Salad
1 cup red or white quinoa, rinsed well
1/2 tsp salt
2 cups cold water
1 cup dried cranberries
1/4 cup finely diced dried apricots
2 ripe avocados
2 spring onions, sliced diagonally
1/4 cup toasted slivered or sliced almond.
finely grated zest and juice of 1 lemon
3 tbsp olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
salt and pepper
In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
Rinse the quinoa, drain well. In a saucepan, combine quinoa, salt and cold water. Bring to the boil over a moderate heat, reduce heat to low, cover and simmer for about 10-15 minutes or until quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump, drain and set aside.
Peel avocados and cut into bite sized chunks. Place in a bowl and toss with 1 tbsp of the dressing to prevent discolouration.
Place cooled quinoa in a large salad bowl. Add cranberry and apricots, avocados, spring onions and almonds. Then add the remaining dressing and toss to combine