Quinoa and aubergine pesto salad

Condiments, Dressings and Sauces

This is a nutritious salad topped with a flavourful pesto and makes a great lunchtime salad.
Thank you to both Clare and Kim for this recipe.

Easy
90 mins
Ingredients List for people
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Instructions
  1. Set your oven to 180 degrees C and wrap your eggplant in tin foil and bake for 1 hour.
  2. Remove from the oven and spoon out the aubergine flesh and place in a blender.
  3. Steam your broccoli florets for 5 minutes until cooked but still crunchy
  4. In the mean-time, add the quinoa, tomatoes and rocket to a salad bowl.
  5. To make the pesto, add the rest of the ingredients to your blender and blend until smooth. Season if needed. 
  6. Add the cooked broccoli to the salad and top with pesto. 
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