Quinoa and eggplant pesto salad
Condiments, Dressings and Sauces
Excerpt
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.
Thank you to both Clare and Kim for this recipe.
90 mins
Skill Level
Ingredients List
for
Units:
- 1-2 cup quinoa cooked
- 1 broccoli cut into bite-sized pieces
- 1 sun-dried tomatoes handful of, chopped into small pieces
- 1 arugula handful of
- 1 eggplant
- 1 cashew nuts handful of (pine nuts also work)
- 1 fresh basil handful of
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
Instructions
Instructions
- Set your oven to 180 degrees C and wrap your eggplant in tin foil and bake for 1 hour.
- Remove from the oven and spoon out the aubergine flesh and place in a blender.
- Steam your broccoli florets for 5 minutes until cooked but still crunchy
- In the mean-time, add the quinoa, sun-dried tomatoes and arugula to a salad bowl.
- To make the pesto, add the nuts, basil, maple syrup and olive oil to the eggplant in your blender and blend until smooth. Season to taste.
- Add the cooked broccoli florets to the salad and top with pesto.
Related Recipes
Sign up or log in to leave comments
Already have account? Log In