A healthy Mediterranean style, gluten free recipe. It’s also low calorie, low carb and low cholesterol! Even as a salad, it makes a good vegetarian main course.
Roasted Eggplant & Quinoa Salad
Course: MainCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourIngredients
½ cup quinoa
1 garlic clove (minced)
1 eggplant
½ red capsicum
1 tbsp olive oil
½ cup baby spinach
½ cup rocket
¼ cup pine nuts
½ cup feta cheese
1 cup cherry tomatoes
salt and pepper
- Dressing
1 tsp sugar
4 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
½ tsp oregano
salt and pepper
Directions
- Rinse the quinoa and then place in a pot of water. Bring the water to a boil and then reduce to medium flame and cook for 10-15 mins. When all the water dries out, turn off the heat and leave covered for 10 mins. Open the lid and fluff with a fork. Cool to room temperature.
- Preheat oven to 200C.
- Chop the eggplant into 2-3cm cubes (large chunks). Place in a lined baking tray. Drizzle with olive oil, minced garlic, salt and pepper. Stir to mix and bake for 30 mins. Cool to room temperature.
- Cut the capsicums into thin strips. Split the cherry tomatoes in half. Crumble the feta.
- Prepare the dressing: mix together the sugar, 4 tbsp olive oil, lemon juice, mustard, oregano, salt and pepper.
- Toss everything together just before serving.
Notes
- I use tri-colour quinoa from Coles. It makes for a prettier salad 🙂
- If you don’t have (or like) quinoa, you can substitute it with black lentils.
