A hearty quinoa salad with roasted tomatoes, aubergine and a fragrant marinade of garlic, parsley and basil.
The salad is topped with creamy feta and toasted pine nuts.
Serve the quinoa salad alongside a good steak, as a side for the barbecue, or as a main-course salad topped with a piece of chicken.
Quinoa salad with roasted tomatoes and aubergine
Recipe for a satisfying quinoa salad made with white quinoa, roasted tomatoes and aubergine.
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Ingredients
Quinoa salad
- 200 g quinoa
- 250 g cherry tomatoes
- 1 aubergine
- 2 spring onions, finely sliced – save the green tops for garnish
- 1 tsp dried basil
- 2 tbsp olive oil
- Salt and pepper
Marinade
- 50 ml olive oil – perhaps a couple of tbsp more
- 2-3 cloves garlic, crushed or grated
- 2 handfuls parsley, finely chopped
- 5 stalks basil, leaves only, chopped
- 1 red chilli, finely chopped (deseed if you prefer)
- Salt and pepper
- Chilli flakes (optional)
To serve
- 100 g feta
- 1 handful pine nuts, preferably toasted
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Method
Marinade
- Stir the oil together with the parsley, garlic, chilli and basil.
- Season with salt and pepper and leave to infuse on the kitchen counter.
Quinoa salad
- Halve the tomatoes and cut the aubergine into small dice.
- Toss the tomatoes and aubergine in the oil and season with salt, pepper and dried basil.
- Line a baking tray with baking parchment and arrange the tomatoes on one side – cut side up – and spread the diced aubergine over the other side.
- Roast the tomatoes and aubergine in a preheated oven at 150°C, conventional oven (top and bottom heat), for 30 min. Turn the aubergine once during roasting, – but leave the tomatoes cut side up.
- Turn the oven up to 200°C and roast for a further 15 min., – turning the aubergine halfway through if you like.Leave the tomatoes and aubergine to cool on the baking tray.
- Meanwhile, cook the quinoa according to the packet instructions, then rinse it in plenty of cold water – drain in a sieve.
- Stir the quinoa and marinade together well in a bowl, then fold in the aubergine pieces and spring onions.
- Fold in half of the tomatoes in the same way, but do it gently, as they are very soft.
- Arrange the salad in a bowl, top with the remaining tomatoes, crumbled feta and the toasted pine nuts – and sprinkle with the spring onion tops.
Nutrition
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Hej
sikke en lækker salat, den vil jeg prøve at lave. Ville bare spørge om du havde nogle ide om man kunne varme tomater og aubergine i en airfryer, da vi skal havde en oskestegn stående i ovnen, eller skal de helst være i ovnen?
Hej Julie
Tusind tak, hvor er det dejligt at høre:)
Du kan sagtens lave det i Airfryer.
Jeg plejer at sænke temperaturen med 10-15 grader i Airfryer, og så plejer det også at gå noget hurtigere, så hold øje:)
Warm wishes, Dianna