Grilled asparagus and creamy quinoa

Dressing

4 Tbsp	Olive oil, plus extra to coat the asparagus
2 Tbsp	Soy sauce
½	Lemons, freshly juiced
1 tsp	Cumin seeds, toasted

To serve

1 serving	Quinoa (Main)
1 serving	Asparagus (Main)
200 g	Feta
1 serving	Red capsicum, roasted and chopped
1 serving	Fresh coriander, chopped

Directions

1. Cook some quinoa as per packet instructions and set aside to cool.
2. Whisk together olive oil, soy sauce and the lemon juice. Crush toasted cumin seeds with the back of a knife and add to the mix.
3. Coat some asparagus with olive oil and season with salt.
4. Cook on a hot grill pan, turning as needed for 6-8 minutes.
5. Mix together the cooled quinoa, the dressing, feta, some roasted, chopped red capsium and chopped coriander. Arrange the asparagus on top of the quinoa mix.