Quinoa Salad with Roasted Cherry Tomatoes & Asparagus  

Ingredients 

1 bunch asparagus (trimmed and cut into thirds) 

½ punnet cherry tomatoes 

1 cup cooked quinoa (cooled) 

1 handful basil leaves 

2 handfuls rocket leaves 

75g crumbled feta 

1/4 cup pine nuts 

Dressing 

1 tbsp balsamic vinegar 

1 tbsp olive oil 

1 tbsp honey (or to taste) 

Method 

1. Place the tomatoes and asparagus on a baking tray, drizzle with a little olive oil and bake in 180 ̊C oven until softened. 

2. Allow the asparagus and tomato to cool slightly, then toss together with the rest of the salad ingredients. 

3. Whisk the dressing ingredients together and drizzle over the salad. 

More easy recipes using delicious spring vegetables 

https://www.littleaussie.com.au/post/no-stir-chicken-and-spring-vegetable-baked-risotto 

https://www.littleaussie.com.au/post/satay-chicken-salad-cups 

https://www.littleaussie.com.au/post/roasted-capsicum-with-tomato-anchovy-garlic 

https://www.littleaussie.com.au/post/kaffir-lime-chicken-with-mango-salad 

https://www.littleaussie.com.au/post/red-lentil-curry-roasted-cauliflower 

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