Cook quinoa according to instructions.
Combine olive oil with Lightly Dried Parsley and Garlic. Toss in asparagus spears and thinly sliced courgette.
Chargrill or bbq the vegetables.
To cooked quinoa, add baby spinach leaves, sliced vine ripened tomatoes and marinated feta and chargrilled vegetables.
Season with salt and freshly cracked pepper
Sprinkle with a balsamic vinaigrette.