Quinoa is actually a seed not a grain and related to leafy green vegetables such as spinach and chard. This makes it gluten-free, high in protein, fibre and full of nutrients. Its a great alternative to rice, cous cous and pasta. It can be cooked sweet or savoury, there is an abundance of options to do with this superfood!
Quinoa salad is one of my favourite lunch or dinner options. It’s a perfect accompaniment to grilled meat or fish but also satisfying enough on its own. Combinations for quinoa salad are endless, this recipe is one of my favourites but I will post many more options in the future.
Quinoa, aubergine and zucchini salad
1 red onion
1 T dried mint leaves
1 T coconut oil
1 C quinoa ( I like to use red or black)
1/4 C fresh mint leaves
1 C spinach
2 T sunflower seeds
1 Lemon, juiced
Pre heat the oven to 190 degrees celsius. Chop the aubergine and zucchini into 2cm x 2cm cubes, place in a baking tray. Slice the red onion into 8 wedges and add to the baking tray. Sprinkle over the dried mint leaves, coconut oil and season well. Cook in the preheated oven for 30 minutes.
Meanwhile rinse the quinoa thoroughly. Place in a saucepan with 1 1/2 C water. Bring to the boil on the stove then turn heat to low and cover. Cook for 15 minutes. Set aside.
Place the sunflower seeds in a small baking dish and bake for 5-10 minutes until golden.
To assemble, combine the quinoa, roast veggies and spinach. Place on a platter and top with the mint, sunflower seeds and lemon juice.
Perfect served on its own or with grilled fish.