Quinoa salad with baby marrow, eggplant and harissa yoghurt


recipe, quinoa, baby marrow, eggplant,yoghurt,sala

Ingredients 25
Servings 4
Time 15 min

Ingredients

  • 1
    Tbs
    olive oil
  • 1
    tsp
    butter
  • 1
    small onion, chopped
  • 2
    tsp
    cumin
  • 1
    tsp
    coriander
  • 1
    cup
    quinoa
  • 2
    cup
    vegetable stock
  • SALAD:
  • 12
    baby eggplant
  • 6
    baby marrows cut into thin spaghetti strips
  • MARINADE:
  • 2
    garlic cloves, crushed
  • 2
    Tbs
    lemon juice
  • 5
    g
    coriander, chopped
  • 10
    g
    fresh mint
  • 1
    tsp
    cumin
  • 1
    tsp
    crushed chilli
  • 1/4
    cup
    olive oil
  • 1
    tsp
    sugar
  • 1
    red onion, chopped
  • Sea salt and black pepper
  • DRESSING:
  • 1/2
    cup
    plain yoghurt
  • 1
    Tbs
    harissa paste
  • Fresh mint to serve
 

Method

20 min
 

Heat the olive oil and butter in a medium pot; add the onion, cumin and coriander and gently sauté until golden. Toss in the quinoa and cook for an additional 2–3 minutes, until lightly golden. Add the stock and simmer for 20 minutes, or until all the liquid is absorbed; remove pot from heat and set aside.

Cut the eggplant in half, place them in a steamer basket set above a pot of boiling water and steam until soft. Remove from heat and set aside.


Mix together the marinade ingredients, place the eggplant and baby marrow strips in a shallow bowl, pour over the marinade, cover and allow to stand for 30 minutes to an hour. In a bowl, mix together the yoghurt and harissa paste.


To serve:

Place the quinoa on a platter, top with the eggplant and baby marrow strips removed from the marinade, pour the remaining marinade over and sprinkle with chopped red onions. Season, and serve with harissa yoghurt.

ALSO TRY: 

Baby marrow noodles with avocado pesto


Quinoa Breakfast Bowl


Warm quinoa salad with roasted cauliflower and a spicy citrus dressing


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Read more on: baby marrow  |  yoghurt  |  quinoa  |  salads  |  recipes
 

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