Name: Quinoa salad with grilled aubergines & walnut spread
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Ingredients: 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; 9 tablespoons olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons agave syrup or honey; Salt and pepper; 2 aubergines, sliced lengthways into 5mm; 3-4 tablespoons olive oil; Salt and pepper; 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

Η συνταγή καί στα ελληνικά ⬇️

Having kids at home is often very challenging to prepare meals on time and at the same time to be healthy and super nutritious!

The inspiration for this recipe came when I had to cook for a short notice visitors and my hungry children. I had to make something tasty, satisfying and as quick as possible. With the ingredients I had at home, I started preparing the quinoa because it’s so versatile. The easiest way was to make a colorful salad with fresh purslane leaves which are very famous here in Cyprus. Purslane leaves are full of omega-3 fatty acids and packed with magnesium, calcium, iron and so many vitamins like B1, B2, B3, A and C. And the best part is that we get all this benefit with just 16 calories for 100gr!

With this delicious and fulfilling salad in mind, I thought to prepare also some grilled aubergines with a walnut – tahini dressing. So, with no time to have a lot of preparation or shopping from the grocery store, we had a super delicious meal, packed with protein and so many other minerals and vitamins. Best of all the kids were happy!

Quinoa salad with grilled aubergines & walnut spread

Prep time

3 hours

Cook time

20 mins

Total time

3 hours 20 mins

Author: EnHealthy

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

Add all ingredients in a blender and blend until smooth and creamy. Taste and adjust flavour with lemon juice or salt.

Grilled aubergines

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

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

Place the quinoa in a fine-mesh strainer, rinse thoroughly with water and drain.
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.
Turn heat down to the lowest setting. Cover and cook for 15 minutes.
Let stand, covered, for 5 minutes. Remove the pot from heat and let stand for 5 more minutes, covered.
Fluff the quinoa gently with a fork and place it into a big salad platter, let cool.
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

Η ΣΥΝΤΑΓΗ ΚΑΙ ΣΤΑ ΕΛΛΗΝΙΚΑ