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The Gourmet Runner

Quinoa Salad

Keen on Quinoa - Quinoa, Egglplant, Feta Salad

Written on: March 5, 2013

This salad is a winner on all fronts..... healthy, loaded up with vitamins and iron and tastes sensational. Perfect on it's own, needs nothing, got it all.

Quinoa Salad 

  • 1 eggplant, cut into 2cm pieces
  • 2 red onions, halved, cut into thin wedges
  • 1 large zucchini, cut into 2cm pieces
  • 250g cherry tomatoes  (I’m loving the colourful selection of toms that are available at present)
  • 1 clove crushed garlic
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 200g (1 cup) tri colour quinoa
  • 400g can chickpeas, rinsed & drained
  • ½ cup fresh basil leaves, torn (Thai basil really gives a nice flavour)
  • 50g reduced fat feta, crumbled *
  • 2 tsp extra-virgin olive oil
  • Balsamic vinegar, to drizzle
  • Fresh basil to serve

Method

Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant, onion and zucchini on tray. Spray with oil and season. Roast for 10 minutes.

Add tomatoes and roast for 10 minutes or until vegetables are tender.

While veges are cooking, heat olive oil in a saucepan on medium heat. Cook garlic and cumin for 30 secs. Add quinoa and 500ml (2 cups) water and bring to the boil. Cover and simmer for 12 minutes or until quinoa is tender and water is absorbed. Cool.

Combine quinoa, roast vegetables, chickpeas, basil and feta goat’s cheese in a large bowl. Drizzle over olive oil and vinegar. Top with basil leaves.
Serves: 4

* Guilty pleasures: I am a devotee of goat’s cheese, an addiction I picked up in France a few years ago. So good in any salad and this one is no exception. Any dish that requires feta has been replaced by goat’s cheese in this house and, personally, I feel a whole lot better for it.

Credit must go to the wonderful Michelle Bridges for this recipe. I hope she can forgive the goat’s cheese.
 

 


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