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RECIPE
12 INGREDIENTS8 STEPS25MIN

Sun-Dried Tomato, Aubergine, and Quinoa Salad

5.0
4 Ratings
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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This Mediterranean-inspired healthy quinoa salad with sun-dried tomatoes and aubergine (eggplant) is so tasty, delightful, and refreshing as a light lunch, picnic, or as a side dish for a BBQ. An ideal recipe for summer!

25MIN

Total Time
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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Mains
1 cup
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
1 Tbsp
Balsamic Vinegar
1 Tbsp
Lemon Juice , freshly squeezed
1 clove
Garlic , minced
1/2 tsp
1
Lemon , zested
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Nutrition Per Serving
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CALORIES
634
FAT
34.7 g
PROTEIN
16.5 g
CARBS
69.0 g

Directions

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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.

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Nutrition Per Serving
Calories
634
% Daily Value*
Fat
34.7 g
44%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
2.2 mg
1%
Carbohydrates
69.0 g
25%
Fiber
12.9 g
46%
Sugars
10.1 g
--
Protein
16.5 g
33%
Sodium
776.9 mg
34%
Vitamin D
--
--
Calcium
126.8 mg
10%
Iron
5.2 mg
29%
Potassium
918.7 mg
20%
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