Quinoa and eggplant 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.

90 mins
Ingredients List for people
  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, sun-dried tomatoes and arugula to a salad bowl.
  5. 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.
  6. Add the cooked broccoli florets to the salad and top with pesto. 
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