Warm Quinoa Salad with Asparagus, Broccolini and Feta

Bowlk of fresh kale and quinoa salad with lime wedges

Serves: 4

Calories per serving: 367


  • 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 


  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!


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