Go Back
Print

Quinoa salad with roasted aubergine

Course Main Course, Salad
Cuisine Mediterranean
Keyword Bento, Gluten Free, Quinoa, Salad, Vegan
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 2 people
Author silviafooding

Ingredients

  • 1 aubergine (medium)
  • 1 cup quinoa (cooked)
  • 4 radishes
  • 2 peppers (orange and yellow, small)
  • 5 sundried tomatoes
  • 2 tbsp cashews (raw, roasted, roughly chopped)

Almond pesto

  • 2 tsp almond butter
  • 2 tbsp almonds (thinly chopped)
  • 2 tbsp fresh basil leaves
  • 1 tsp nutritional yeast
  • 1 tsp olive oil extra virgin
  • 1/2 clove garlic
  • 1 tsp salt
  • 1/2 lime (juice)
  • 1 dash black pepper

Instructions

  1. Cut the aubergines lengthwise and roast in the oven with some olive oil and salt.

  2. Soak the tomatoes for 30 minutes.

  3. Chop the veggies and set aside.

  4. Mix the ingredients of the pesto.

  5. Add the veggies and cashews to the cooked quinoa, top with the pesto and mix thoroughly. 

  6. Take the aubergines out of the oven and mash the flesh without discarding the peel. 

  7. Let them cool.

  8. Once they are at room temperature, add the salad. 

Recipe Notes

·You can use this salad to fill any other vegetable like courgettes, peppers, potatoes, sweet potatoes. 

·Also, you can use it as a filling for arepas adding some vegan cheese and salsa. 

·Makes a great on-the go-meal.