Quinoa salad with grilled aubergines & walnut spread
 
Prep time
Cook time
Total time
 
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Ingredients
Walnut tahini spread
  • 140 gr walnuts soaked in water for 3 hours & drained
  • 1 tablespoon tahini
  • Juice from 1 lemon
  • 1 tablespoon onion powder
  • 1 garlic clove
  • 3 tablespoons olive oil
  • Salt and pepper
Balsamic Dressing
  • 9 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons agave syrup or honey
  • Salt and pepper
Grilled aubergines
  • 2 aubergines, sliced lengthways into 5mm
  • 3-4 tablespoons olive oil
  • Salt and pepper
Quinoa salad with purslane leaves
  • 1 cup quinoa
  • 2 cups of water
  • 2 tablespoons olive oil
  • ⅓ teaspoon turmeric
  • 1 teaspoon garlic powder
  • 2 cups purslane leaves
  • 2 avocados cut in big cubes
  • 20 cherry tomatoes chopped in halves
  • ½ purple onion finely chopped
  • 1 red bell pepper chopped in cubes
  • 1 orange bell pepper chopped in cubes
  • Salt and pepper
Instructions
Walnut tahini spread
  1. Add all ingredients in a blender and blend until smooth and creamy. Taste and adjust flavour with lemon juice or salt.
Grilled aubergines
  1. Heat a griddle pan or grill. Brush each aubergine slice with olive oil. Cook in batches for 3-4 mins, turning once, until softened. Arrange on a serving platter, season with salt and pepper, pour 1 tablespoon of the tahini.
Balsamic dressing
  1. Whisk all the ingredients until well combined and season to taste. Drizzle 3 tablespoons over the grilled aubergines. Save the rest of the dressing for the quinoa salad.
Quinoa salad with purslane leaves and vegetables
  1. Place the quinoa in a fine-mesh strainer, rinse thoroughly with water and drain.
  2. Toast the quinoa in a small saucepan. Add olive oil stir for a minute, then add water and bring to a boil. Stir in the water the turmeric, garlic powder, pepper and the salt. Bring to a rolling boil.
  3. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
  4. Let stand, covered, for 5 minutes. Remove the pot from heat and let stand for 5 more minutes, covered.
  5. Fluff the quinoa gently with a fork and place it into a big salad platter, let cool.
  6. When ready add in the platter the rest of the ingredients, pour in the remaining dressing and toss!
Notes
6-8 Servings
If you don't have the time to soak the walnuts, you can boil them for 15 minutes and then drain
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/quinoa-salad-with-grilled-aubergines-walnut-spread-main-dishes/