Superfood Quinoa Salad With Eggplant BonBon
A nourish bowl recipe of protein-rich grain is a flavour bomb enriched with the sweetness of black currants. Fresh veggies and char-grilled eggplant make it a perfect meal any day!
Ingredients
- 2 cups 500 ml water
- 1 cup 150gm quinoa, rinsed, drained
- Olive oil spray
- 1 medium eggplant aubergine cut into 1inch thick slices, sprinkle with salt to prevent oxidation
- 2 cucumbers chopped
- 1 small red onion peeled, finely chopped
- 40 g 1/4 cup black currants
- 2 tablespoons chopped fresh coriander
- 1 1/2 tablespoons fresh lemon juice
- 1 tsp lemon zest
- 2 teaspoons maple syrup
- 2 teaspoons olive oil
- 1 teaspoon sweet paprika
- 1/2 punnet cherry tomatoes or 2 Roma tomatoes sliced
Instructions
- In a large saucepan combine water and quinoa and bring to the boil over medium-high heat. Reduce heat to low. Cover and simmer until the liquid is absorbed appx for 12-15 minutes. Transfer to a large bowl and set aside to cool.
- Meanwhile, preheat a large chargrill or non-stick frying pan on high. Spray lightly with oil. Cook the eggplant slices for 4-5 minutes or until flesh is tender. Scoop out the flesh with a soup spoon and form into a bonbon using another spoon.
- Add the onion, cucumber, onion, black currants and coriander to the quinoa.
- Whisk the lemon juice, maple syrup, oil and paprika in a small bowl until well combined. Add the dressing to the quinoa mixture. Season with pepper and toss to combine.
- Served with eggplant bonbon placed on the top and tomatoes around the side. Sprinkle extra lemon juice.