Veggie Quinoa Salad

Yields: 2 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 10 Mins Total Time: 40 Mins

This light and delicious veggie quinoa salad will be one of your favourite snacks. It is also gluten-free and vegan! Happy cooking!

You can check out my other side dish or gluten-free recipes for different ideas.

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0/13 Ingredients
Adjust Servings
    For Cooking Quinoa
  • For Making the Salad
  • For Dressing


0/11 Instructions
    Cooking the Quinoa
  • Wash the quinoa under running water for a few minutes inside a strainer. Then take the quinoa into a bowl and fill it with cold water. Let it stay in the water for around 30 minutes, then wash again for a few more minutes under running water.
  • Take the washed quinoa into a pot and pour the measured water on top. Sprinkle the salt. Heat the pot up until the water boils, and let it simmer for a minute.
  • Turn the heat down to low and close the lid of the pot. Frequently check until the quinoa absorbs all the water.
  • Transfer the pot to the counter and let it rest with the lid closed for 5-10 minutes.
  • Preparing the Salad
  • Peel and chop the eggplant into small cubes. Let the cubes rest in a bowl of salty water for a few minutes. Then wash it under running water.
  • Slice the cherry tomatoes. Take them aside.
  • Heat up a pan and pour the olive oil. Add the eggplant and garlic powder into the pan. Stir frequently until the eggplants change colour.
  • Add the curry, salt, tomatoes and crushed walnuts. Cook for 1 more minute.
  • When ready, take the pan away from the heat.
  • Mix the cooked quinoa, cooked veggie mix, chopped scallions, olive oil and pomegranate sauce inside a large bowl.
  • Bon appetit!

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