Aubergine and Quinoa Warm Summer Salad
Roasted seasonal vegetables and warm quinoa with a creamy coriander yoghurt dressing. A healthy vegetarian salad which can be made ahead making it ideal for meal prepping.
Servings: 4
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.