Serves: 4

Calories per serving: 367

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Ingredients 

• ½ cup of quinoa 
• 6 tbsp. olive oil (for the olive oil dressing (4tbsp) 
• 1 bunch of asparagus with ends trimmed and cut into 2 inch pieces
• 1 bunch of broccolini with ends trimmed and cut into 2 inch pieces
• 1 bunch kale, trimmed, washed and cut into 2-inch ribbons 
• 1 tsp red chili flakes 
• Sea salt 
• Freshly ground pepper 
• 2 tbsp. of juice of lemon 
• 1 tbsp. of Dijon mustard 
• ¼ cup slivered almonds 
• 4 spring onions, thinly sliced 
• ½ cup crumbled feta 

Method 

1. Cook the quinoa according to package instructions.
2. Next, heat two tbsps. of olive oil in a large saucepan. Add the asparagus, broccolini, kale and chilli flakes into the saucepan and cook until the asparagus is cooked through and kale has wilted (this should take approximately 5 minutes). Add salt and pepper to taste.
3. Meanwhile, mix together the remaining olive oil, lemon juice and mustard in a small bowl.
4. Once the asparagus, broccolini and kale have cooked, add them to a large serving bowl. Mix in the cooked quinoa, almonds, spring onions and feta. Pour over the dressing and toss the ingredients to combine.
5. Serve and enjoy!