Quinoa salad with roasted tomatoes and aubergine
Recipe for a satisfying quinoa salad made with white quinoa, roasted tomatoes and aubergine.
Servings 4 people
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
Instructions
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.