Quinoa Salad With Asparagus

• 500 ml water
• 150 g quinoa, rinsed, drained
• olive oil flavored cooking spray
• 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
• 1 large red capsicum, halved, seeded, coarsely chopped
• 75 g feta, crumbled reduced-fat
• 40 g sunflower seeds
• 4 shallots, trimmed, thinly sliced
• 2 tablespoons parsley, chopped
• 1 1/2 tablespoons lemon juice, fresh
• 2 teaspoons honey
• 2 teaspoons olive oil
• 1 teaspoon sweet paprika
• 100 g baby rocket

1. Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
2. Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.
3. Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.

quinoa, olive oil, bunches, red, feta, sunflower seeds, shallots, parsley, lemon juice, honey, olive oil, sweet paprika, baby rocket

Taken from www.food.com/recipe/quinoa-salad-with-asparagus-492557 (may not work)