Soleil salad
HB-8351 · Hand-built original · Mediterranean
A Mediterranean quinoa salad with eggplant, zucchini, bell pepper and cherry tomatoes in a balsamic dressing with chilli flakes and smoked paprika, finished with goat's cheese and basil.
MediterraneanSaladGluten-freeHigh Fiber
Main ingredient: quinoa
Pairs well with: pita, greek salad, hummus, tzatziki, olives
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- (1 cup) quinoa
- salt and black pepper
- 1 medium (1 pound) eggplant, cut into ¾ in (3/4-inch) cubes
- 1 large zucchini (9¾ oz / 10-ounces), cut into ¾ in (3/4-inch) cubes
- 1 bell pepper / capsicum, cut into ¾ in (3/4-inch) cubes
- (1 pound) grape or cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon red chili (pepper) flakes
- 1/2 teaspoon smoked paprika
- 2½ oz (2-ounces) goat's cheese, crumbled
- big handful of basil leaves, torn or chopped
Method
- Cook the quinoa in salted water until its grains are tender, then drain it and let it cool slightly while you prepare the vegetables.
- Roast the eggplant, zucchini and bell pepper cubes at 400°F with a little of the olive oil, salt and black pepper until softened and browned at the edges.
- Whisk the balsamic vinegar with the remaining olive oil, the red chilli flakes and the smoked paprika into a dressing and season it with salt and black pepper.
- Fold the warm roasted vegetables and the halved cherry tomatoes through the quinoa and pour the balsamic dressing over the salad.
- Crumble the goat's cheese over the top, tear the basil leaves over everything and serve the Soleil salad while the vegetables are still just warm.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).