Quinoa & Grilled Veg Salad
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
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.