Sun-Dried Tomato, Aubergine, and Quinoa Salad

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Mains

1 cup

Quinoa

1
(300 g)

Medium Eggplant , thinly sliced

1/2 cup

Sun-Dried Tomatoes in Olive Oil , drained, chopped

1 Tbsp

Fresh Parsley , finely chopped

3 Tbsp

Walnuts , finely chopped

Dressing

2 Tbsp

Olive Oil

1 Tbsp

Balsamic Vinegar

1

Lemon , zested, freshly squeezed

zest from the whole lemon and 1 Tbsp juice per 2 servings

1 clove

Garlic , minced

1/2 tsp

Salt

1 pinch

Ground Black Pepper

Cooking Instructions

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Step 1

Soak the Eggplant (1) in salted water for 5 minutes.

Step 2

Cook the Quinoa (1 cup) in salted water. For timing and water amounts, follow the instructions on the packaging. It should take around 10 minutes.

Step 3

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