Mediterranean Quinoa Bowl
Mediterranean Quinoa Bowl
Yield: 4 Serves
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Roasted eggplant, quinoa and tomato are all tossed with greens and a herby oil for a fresh and fun dish!
Ingredients
For the Quinoa Salad
- 1 large eggplant
- 1 cup dry quinoa (or 2 cups cooked quinoa)
- 1 cup salt-reduced stock
- 4 small roma tomatoes or 1 punnet cherry tomatoes, washed and dried
- 2 generous handfuls spinach
- 1 large bunch parsley
- 1/3 cup sunflower seeds
For the Parsley Oil
- 1 bunch parsley
- 1 cup extra virgin olive oil
- Pinch salt
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 200C.
- To roast the eggplant, cut the eggplant into cubes and then spread over a large baking tray in one even layer. (You may need to split the eggplant across two baking trays to get one layer).
- Coat generously in olive oil and add a pinch of salt. Toss the eggplant with the oil, using your fingers rub the oil into the eggplant. Once the eggplant is well coated in the oil, roast in the oven until tender, 25-35 minutes.
- To prepare the quinoa, rinse the quinoa seeds under cold water and then add to a medium saucepan with 1 cup of stock and 1 cup of water.
- Bring to the boil, then reduce the heat to a gentle simmer and cover with a lid. Cook until the quinoa is fluffy and tender, 10-12 minutes.
- Let the cooked quinoa stand with the lid on for 5 minutes before removing from the pot and placing in a large bowl. Use a fork to separate any clumps of seeds. Set aside.
- To make the parsley oil, pick the parsley leaves from the stems and add to a food processor with the oil. Blend until smooth, scraping the sides down intermittently. Process for a further 3-4 minutes.
- Add the salt and vinegar, then blitz. Taste and adjust with salt and vinegar as needed. Strain the oil through a sieve and set aside. Parsley oil will keep in the fridge for 2-3 weeks.
- Toast the sunflower seeds in a dry pan until golden on both sides, 3-4 minutes.
- To assemble the salad, chop the tomatoes into large chunks. Add to a large bowl with the eggplant, spinach, parsley leaves and sunflower seeds. Dress with the parsley oil and then serve.
