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Quinoa Salad with Roasted Eggplant & Cheddar Cheese].jfif

Quinoa Salad with Roasted Eggplant & Cheddar Cheese
20 min     508kcal

Ingredients

 

Eggplant

Olive Oil

Water

Quinoa, dry

Ground Cumin

Zucchini

Cherry Tomato

Chickpeas, canned

Basil, fresh

Extra Virgin Olive Oil

Balsamic Vinegar

Ground Black Pepper

Cheddar Cheese, low- fat

Garlic, minced

Nutritional Value

Fat

Carbs

Protein

1/2 cup

1/2 tbsp

1/2 cup

1/3 cup

1/2 tsp

1/4 cup

3 medium

1/2 cup

1/2 tsp, chopped

1/2 tsp

1/2 tsp

1 pinch

1/2 cup

1 clove

19g

56g

29g

Step by Step

  • Preheat the oven to 200°C. Line a large baking tray with baking paper. Place the sliced eggplant, chopped onion, and zucchini on the baking tray. Spray with oil and season with pepper. Roast for 10 min. Add the tomatoes to the tray and roast for a further 10 min or until the vegetables are golden and tender. 

  • Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the garlic and cumin into the saucepan and mix lightly for 30s or until aromatic. Add the quinoa and water. Bring to a boil. Reduce heat to low. Cover and simmer for 12 min or until the quinoa is tender and the water has been absorbed. Set aside to cool slightly. 

  • Place the quinoa, roasted vegetables, chickpeas, basil, and cheddar cheese in a large bowl. Toss gently to combine. Drizzle with extra virgin olive oil and Vinegar. Top with basil leaves. 

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