Quinoa & Grilled Veg Salad

I just love quinoa in salads as it has the most wonderful chewy texture. This is one of those salad which improves with a little time to ‘marinate’ in the dressing which makes it perfect as a do ahead lunch.

Print Add to My Inbox Go to My Inbox

Quinoa & Grilled Veg Salad

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 100 g quinoa any colour
• 2 tablespoons lemon juice
• large handful roast eggplant from the deli OR use a jar, sliced & drained on paper towel
• large handful grilled red capsicum (bell peppers ) from the deli OR use a jar, sliced & drained on paper towel
• handful brazil nuts or almonds, to serve

Metric - US Customary

Instructions

• Bring a medium pot of water to the boil. Rinse quinoa well then simmer for 10-12 minutes or until al dente like pasta. Drain.
• Combine lemon juice with 2 tablespoons extra virgin olive oil. Season.
• Toss warm quinoa in the dressing. Add eggplant and red capsicum and serve with nuts sprinkled over.

Do Ahead Potential?

Great! Will keep in the fridge for 1-2 weeks. The nuts will lose their crunch over time so best if added at the last minute.

Variations

roast veg – let your imagination run wild here, roast pumpkin or sweet potato, roast beets, roast parsnip are all lovely.

other grilled veg – feel free to use home grilled veg. In summer zucchini are a favourite. Fennel or grilled asparagus are good too.

home cooked eggplant – try this recipe.

home cooked red capsicum – try this recipe.

carnivore – replace nuts with finely sliced salami, proscuitto or cooked chicken.

nut-free – skip the nuts and use a soft goats cheese or blue cheese instead.

warm salad – either serve while still warm or reheat in the microwave or a saucepan.

leafy – toss in some flat leaf parsley leaves or a handful of baby spinach.

carb lovers / more substantial – double the quinoa and dressing and add roast sweet potato OR serve with crusty bread.

short on time – use commercial eggplant and peppers.

paleo / gluten-free – replace quinoa with cooked sausages or steamed broccoli.

low carb – serve nuts and grilled veg, or steamed broccoli with pan fried sausages.

Waste Avoidance Strategy

quinoa, brazil nuts, almonds – pantry

lemons – will keep in the fridge for months.

eggplant, capsicum (bell peppers) – unopened jars will keep in the pantry. Opened will keep in the fridge for a few weeks. Can be frozen.

Problem Solving Guide

can’t find quinoa? – use brown rice cooked according to the packet directions.

bland – season with a little salt and possible more lemon juice

dry – drizzle in a little more olive oil.

Serving Suggestions

A wonderful lunchbox salad. OR for a healthier option serve over a handful of baby spinach leaves.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

___________________________________________