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
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Place the tomatoes and asparagus on a baking tray, drizzle with a little olive oil and bake in 180 ̊C oven until softened.
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Allow the asparagus and tomato to cool slightly, then toss together with the rest of the salad ingredients.
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Whisk the dressing ingredients together and drizzle over the salad.
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https://www.littleaussie.com.au/post/roasted-capsicum-with-tomato-anchovy-garlic
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