Here is a simple salad that can be served warm or cold, on its own or with grilled meat or chicken. Yogurt can also be spooned into this recipe for a delicious kick.
A friend of mine asked me how she can prepare something with quinoa. Now while this little pulse is a versatile ingredient my use of it has been limited.
Here I've taken some of my favourites and combined them.
Ingredients 1 cup tri colour quinoa
1 long eggplant
1 brown onion
1 bunch asparagus
1 fennel bulb
1 large flat mushrooms
2 garlic cloves
1 tsp Sumac
2 tsp fenugreek
1 tsp paprika
Sea salt and black pepper
1 1/2 cups rocket leaves
Truffle balsamic glaze
Preheat oven to 180 degrees.
Cook the quinoa according to the packet instructions. Once cooked, and while still warm, sprinkle with salt and pepper, drizzle in some olive oil and a splash of balsamic vinegar, taste until the flavour is correct.
Place the fenugreek, sumac and paprika into a mortar and pestle or small food processor and blend.
Cut the eggplant in half length wise and width, then cut each piece into 3 or 4 wedges, cut the onion and fennel into similar size pieces, cut the mushroom into wedges and the asparagus in half. Peel the garlic and roughly chop. Place all the vegetables into a baking tray, drizzle with olive oil and sprinkle over most of the spice mix, salt and pepper and mix to coat all the vegetables.
The beetroot can be cut into thinner wedges, placed in a separate tray so that the colour does not effect the other vegetables, and drizzle with olive oil and sprinkle over the remaining spice mix, salt and pepper and mix to coat all the beetroot.
Roast the vegetables for approx. 25 -30 minutes, they need to be tender but not soft.
TO SERVE: Place the quinoa onto a serving platter or plates, top with the rocket, then place the roasted vegetables on top. Drizzle with more balsamic and olive oil and gently stir through to gently combine. Lastly, drizzle some truffle balsamic glaze, more olive oil, salt and pepper.