A Mediterranean inspired Aubergine and Quinoa Warm Summer Salad. This one pan wonder is simple and fresh making it ideal for a healthy midweek dinner. Roasted seasonal vegetables, pomegranate, quinoa and a creamy coriander yoghurt dressing make for a filling and nutritious plant based salad. This recipe can easily be made ahead of dinner parties. Also double up on the ingredients and you have meal prep (i.e fancy leftovers) for the next few days.
The ingredients
Seasonal vegetables are roasted in plenty of olive oil and paprika. Aubergine and runner beans are in season here in the UK. I’ll admit to never being a huge fan of aubergine but I wanted the challenge to see if I could make it palatable! It turns out that gently roasted aubergine has a tender, almost meaty texture. Add a generous spoonful of paprika and you have a lovely smoky affair. Let’s just say I’m now an aubergine convert.
The red bell pepper adds sweetness while the runner beans add a lovely crunch to the salad. Be sure to de-string the beans to ensure you don’t add too much texture. No one should be wrestling with their food! Slice the runner beans on the diagonal and again lengthways to expose the inner pods; not entirely necessary but they look beautiful on the plate.
For the yoghurt dressing I wanted something creamy, zesty but with a bit of heat. Enter the red chilli. Just a slither is enough, if you can handle more heat then please feel free to add half a chill. Taste as you go as a little goes a long way. I’ve tried adding a whole chilli and all you get is a mouthful of fire and a grumbling stomach.
The method
This recipe could not be easier making it the perfect midweek dinner. Start by preparing the vegetables. Then place the chopped aubergine, bell pepper and red onion into 2 large roasting tins,
Add the paprika, salt and pepper to the tin and drizzle over 2 tablespoons of olive oil. Combine all ingredients ensuring the vegetables are well coated. Leave space between the veggies so they roast rather than steam. No one appreciates limp vegetables. Roast in the oven for 15 minutes.
Prepare the quinoa per packet instructions. Once the vegetables have roasted for 15 minutes, remove the roasting tins from the oven. Stir in the runner beans and add the final tablespoon of olive oil, again ensuring all the ingredients are well combined. Place the roasting tin back in the oven and cook for a further 10 minutes.
To make the dressing add all the ingredients to a blender. Don’t worry about removing the leaves from the coriander; the stalks are equally as flavourful so I tend to throw them in the blender too. Blitz for 30 seconds or until smooth.
Remove the roasting tin from the oven. Add the quinoa, sunflower seeds and two thirds of the yoghurt dressing. Give everything a good stir allowing the dressing to coat the vegetables and quinoa. Dish out onto plates and sprinkle over the pomegranate seeds and remaining dressing.
Leave a comment and let me know how you get on making this Aubergine and Quinoa Warm Summer Salad. I would love to see your creations over on instagram!
more healthy lunch recipes
crispy patatas bravas with salsa brava
Chakalaka, bean and tomato relish
Aubergine with harissa, roasted chickpeas and saffron rice
Aubergine and Quinoa Warm Summer Salad
Ingredients
- 1 aubergine cut into 1 inch half rounds, then halved again
- 1 red bell pepper chopped into 1/2 inch chunks
- 1 red onion thinly sliced
- 150 g runner beans stringed and sliced on the diagonal into 2cm pieces.
- 3 tablespoons olive oil
- 1 tbsp paprika
- 1/4 tsp salt
- Black pepper
- 150 g quinoa
- 2 tbsp sunflower seeds
- 50 g pomegranate seeds
For the yoghurt dressing
- 115 g natural yoghurt or plain soy greek style yoghurt
- 1/4 lime juiced
- 1/4 red chilli deseeded and roughly chopped
- 10 g coriander stem and leaves
- 1/2 tsp maple syrup
Instructions
- Preheat the oven to 200°C/ fan 180°C / Gas 6.
- Prepare the vegetables. Place the chopped aubergine, bell pepper and red onion into 2 large roasting tins, leaving the runner beans to one side for later.
- Add the paprika, salt and pepper to the tin and drizzle over 2 tablespoons of olive oil. Combine all ingredients ensuring the vegetables are well coated. Roast in the oven for 15 minutes.
- Meanwhile rinse the quinoa in cold water. Add to the saucepan along with 500mls of water and bring to a boil. Reduce the heat to low, cover with the lid and simmer for 20 minutes until all the water has been absorbed. Turn off the heat and allow to stand for 5 minutes.
- Once the vegetables have roasted for 15 minutes, remove the roasting tins from the oven. Stir in the runner beans and add the final tablespoon of olive oil, again ensuring all the ingredients are well combined. Place the roasting tin back in the oven and cook for a further 10 minutes.
- To make the dressing add all the ingredients to a blender. Blitz for 30 seconds or until smooth. Set aside.
- Remove the roasting tin from the oven. Add the quinoa, sunflower seeds and two thirds of the yoghurt dressing.
- Give everything a good stir allowing the dressing to coat the vegetables and quinoa. Dish out onto plates and sprinkle over the pomegranate seeds and remaining dressing.