The International Year of Quinoa

Did you know 2013 is the International Year of Quinoa?

Here is a great recipe to help you celebrate.

Quinoa, Asparagus & Feta Salad

2 cups water
1 cup quinoa, rinsed, drained
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
1 large red capsicum, halved, seeded, chopped
1/2 cup crumbled feta (cow, goat or sheep's feta)
1/4 cup sunflower seed kernels
4 shallots, trimmed, thinly sliced
2tbs chopped fresh continental parsley
1/12 tbs fresh lemon juice
2 tsp olive oil for dressing and a little for coating
1 tsp honey
1 tsp sweet paprika
100g baby rocket leaves

Combine water and quinoa in a large saucepan, bring to the boil. Reduce heat and cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer into a large bowl. Set aside to cool. Lightly coat asparagus with olive oil and grill for 2-3 minutes until crisp. (Optional, grill the red capsicum too.)
Add the asparagus, capsicum, feta, sunflower seed kernels, shallots, rocket and parsley to the quinoa. Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined, and add to the quinoa mixture. Season with pepper and toss to combine.

Enjoy!

http://www.taste.com.au/recipes/24057/quinoa+salad+with+asparagus+and+feta