QUINOA SALAD WITH CITRUS VINAIGRETTE, ASPARAGUS & RADISH

INGREDIENTS (SERVES 1):

- 90g quinoa - 180g vegetable stock - ½ red onion - Handful fresh parsley - 2 asparagus spears - 2 radishes - ¼ grapefruit - ¼ lemon - 25ml olive oil - ½ tsp Dijon mustard - ½ tsp honey - 25g feta cheese - Handful of rocket

METHOD

Mix the quinoa in a pan, covering with vegetable stock and bringing to the boil. Cover the pan with a lid and turn the heat down to low. Cook for approximately 15 minutes, until tender and fluffy. Transfer the quinoa to a mixing bowl and leave to cool. Chop the top 5cm off the asparagus tips, blanch in boiling water for 90 seconds, then plunge into ice-cold water. Finely slice the rest of the asparagus. Zest, then segment the grapefruit, dicing into small pieces. Zest and juice quarter of a lemon, and whisk in a bowl with the olive oil, mustard, grapefruit and honey. Dress the quinoa with a few tablespoons of dressing. Stir in the red onion, sliced asparagus and parsley. Plate up the quinoa and top with the sliced radish and asparagus, finishing with crumbled feta and a scatter of rocket leaves.

PER SERVING Kcals: 498 | Protein: 11g | Fats: 32g | Carbs: 36g