How To Make Charred baby aubergine & toasted quinoa salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 8 baby aubergines
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the grill or barbecue to medium-high heat.
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Cut the baby aubergines in half lengthwise and brush them with olive oil. Season with salt and pepper.
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Grill the baby aubergines for about 5-7 minutes on each side until they are charred and tender. Remove from the heat and set aside.
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In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover and simmer for about 12-15 minutes until the quinoa is cooked and fluffy. Remove from the heat and let it cool.
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In a large bowl, combine the cooked quinoa, diced red bell pepper, diced cucumber, chopped parsley, chopped mint, lemon juice, olive oil, salt, and pepper. Mix well to combine.
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Arrange the charred baby aubergines on a serving platter and spoon the quinoa salad mixture over them.
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Serve the charred baby aubergine & toasted quinoa salad as a delicious and nutritious meal.
Nutrition
- Calories : 245kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 200mg
- Total Carbohydrates : 38g
- Dietary Fiber : 8g
- Sugar : 5g
- Protein : 7g
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