Veggie Quinoa Salad

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.

• Difficulty: Medium
• Category: Gluten Free, Oats and Grains, Side Dishes
• Cuisine: American

Ingredients

For Cooking Quinoa

• 130 g Quinoa
• 200 ml Water
• 2 pinch Salt

For Making the Salad

• 2 tbsp Olive oil
• 1 Eggplant
• 2 tbsp Scallions (Chopped)
• 10 Cherry tomatoes
• 2 tbsp Walnut (Crushed)
• 2 pinch Salt
• 2 tsp Curry
• 2 pinch Garlic powder

For Dressing

• 1 tbsp Pomegranate sauce
• 2 tbsp Olive oil

Instructions

Cooking the Quinoa

1. 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.
2. 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.
3. Turn the heat down to low and close the lid of the pot. Frequently check until the quinoa absorbs all the water.
4. Transfer the pot to the counter and let it rest with the lid closed for 5-10 minutes.

Preparing the Salad

5. 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.
6. Slice the cherry tomatoes. Take them aside.
7. 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.
8. Add the curry, salt, tomatoes and crushed walnuts. Cook for 1 more minute.
9. When ready, take the pan away from the heat.
10. Mix the cooked quinoa, cooked veggie mix, chopped scallions, olive oil and pomegranate sauce inside a large bowl.
11. Bon appetit!