Sun-Dried Tomato, Aubergine, and Quinoa Salad
This Mediterranean-inspired healthy quinoa salad with sun-dried tomatoes and aubergine (eggplant) is so tasty, delightful, and refreshing as a light lunch, picnic, or as a side dish for a BBQ. An ideal recipe for summer!
Ingredients
1cup
Quinoa
1(300 g)
MediumEggplant, thinly sliced
1/2cup
Sun-Dried Tomatoes in Olive Oil, drained, chopped
2tsp
Fresh Parsley, finely chopped
3Tbsp
Walnuts, finely chopped
2Tbsp
Olive Oil
1Tbsp
Balsamic Vinegar
1
Lemon, zested, freshly squeezedzest from the whole lemon and 1 Tbsp juice per 2 servings
1clove
Garlic, minced
1/2tsp
Salt
1pinch
Ground Black Pepper
Nutrition Per Serving
Calories
622
Fat
34.6 g
Protein
16.3 g
Carbs
66.2 g
Cooking Instructions
step 1
Soak the Eggplant (1) in salted water for 5 minutes.
step 2
Cook the Quinoa (1 cup) in salted water. For timing and water amounts, follow the instructions on the packaging. It should take around 10 minutes.
