Ingredients
For the salad:
- 1 cup dried quinoa, rinsed (200 g)
- 2 medium eggplants (aubergine), cut into same size cubes
- 2-3 tablespoons extra-virgin olive oil
- 250 g mini-Roma or cherry tomatoes, halved
- 60 g oil-packed sun-dried tomato halves (about 6-8 halves)
- 4 green onions, thinly sliced
- 1 small bunch chopped fresh flat-leaf parsley (about 1/2 cup)
- 1/3 cup pine nuts, lightly toasted (35 g)
For the dressing:
- 2 tablespoons extra virgin olive oil
- juice of 1 lemon
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- freshly ground black pepper, to taste
Instructions
- Preheat the oven to 200°C / 400°F.
- To roast the eggplant: Place the eggplant cubes onto a baking sheet lined with parchment paper (or a non-stick baking sheet) and drizzle the oil over them. Toss with your hands so all pieces are lightly coated in oil; add a little more if necessary. Sprinkle with salt and pepper. Roast in the oven for 20 to 30 minutes; until softened and beginning to brown. Halfway through give everything in the pan a good toss.
- Meanwhile, rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions (this can vary slightly depending on what type of quinoa you use), for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer the quinoa to a large serving bowl.
- In a small bowl, mix together the dressing ingredients.
- Transfer the eggplant to the bowl with the quinoa. Add the cherry tomatoes, sun-dried tomatoes, green onions, and parsley. Pour over the dressing and toss to combine. If desired, season with a little more salt and pepper and possibly and another squeeze of lemon, to taste. Sprinkle with the toasted pine nuts and enjoy!
Nutrition
Notes
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