Grilled asparagus and quinoa salad

Ingredients

• 2 cups (500ml) water
• 1 cup quinoa
• 1 garlic clove, peeled and bruised
• 1/2 cup dried cranberries
• olive oil spray
• 10 fresh asparagus spears (150g), ends trimmed, cut into thirds
• 1 red onion (about 180g), sliced
• 80g feta cheese
• 1/4 cup chopped mint leaves
• 1 cup soft lettuce leaves, roughly chopped
• 1 cup baby rocket leaves, roughly chopped
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp honey