This quinoa salad tastes summery and refreshing thanks to roasted vegetables, fresh tomatoes and fruity lemon juice.
Quinoa salad with roasted vegetables
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1 eggplant, diced
1 zucchini, diced
1 onion, diced
1 spring onion, cut into rings
½ lemon juice, to taste
1/2 teaspoon cayenne pepper
Oil, salt and pepper
Vegetables & Herbs
Preheat the oven to 200°C.
Dice eggplant, onion and zucchini and spread on a baking sheet. Drizzle with 2 tablespoons of olive oil and mix. Add a little more oil if needed; vegetables should be lightly coated. Sprinkle with salt, pepper and Happie cayenne pepper powder. Bake for about 20 minutes, until vegetables are tender. Set roasted vegetables aside to cool down.
Meanwhile boil quinoa in 4dl salted water on low for about 20 minutes. Drain and set aside to cool down.
Toast the pinenuts in a small frying pan over medium heat, stirring frequently, until lightly golden and fragrant, about 5 minutes. Let cool.
Chop the tomatoes and spring onion, squeeze the lemon in a large bowl, mix everything together and add 2 tablespoons olive oil. Add tomatoes, quinoa, roasted vegetables, and pine nuts, and mix well. Season with salt, pepper and another squeeze of lemon, if desired. Serve at room temperature. Enjoy your Happie zero-waste salad!
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- The "poor man's meat" is what eggplant is called in southern Italy. Its meat-like texture makes it a good main ingredient in vegetarian and vegan dishes.
- The eggplant belongs to the nightshade family, which also includes tomatoes and potatoes.