Name: Colorful quinoa salad with grilled aubergine
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 1⁄4 piece Apple (finely chopped); 20 g Arugula; 1 hand Pistachio nuts; 1⁄4 piece Eggplant; 35 g Goat cheese; 2 pieces Dried apricot; 30 g Quinoa; 1⁄4 tsp Honey; to taste Celtic sea salt; to taste Black pepper; 1 Tbsp Olive oil (extra vierge); 1⁄4 Tbsp Apple cider vinegar; 1⁄4 tsp Dijon mustard; 1⁄2 Tbsp Balsamic vinegar

Nuts

Fruit

Nightshade

Lactose

Mustard

Apple

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Dinner

Vegetarian

Mediterranean

Sirtfood

Dressing

Colorful quinoa salad with grilled aubergine

 Rinse the quinoa under cold water to remove the bitter taste. Cook according to the packaging method. After cooking, drain well in a colander before adding the quinoa to the other ingredients. 

 Cut the aubergine into slices about 1 cm thick. Brush the eggplant with olive oil and sprinkle with some salt. This causes the moisture to drain from the aubergine and make them softer in taste. Let the grill pan or the appliance heat up well and gently grill the aubergine in olive oil for about 2 minutes per side. No grill pan? Use a normal skillet to bake the eggplant 

 Drain the eggplant on kitchen paper and set aside until you serve the salad. 

 Cut the apple and apricots and mix with the other salad ingredients. You can crumble the goat cheese through the salad with your hands or cut it first. Keep the pistachios aside to sprinkle over the salad. 

 Make the dressing by mixing the ingredients. Season with salt &amp; pepper and taste if it is good. 

 Mix the dressing into the salad and garnish with the pistachios and grilled eggplant. 

Colorful quinoa salad with grilled aubergine

Colorful quinoa salad with grilled aubergine

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