Quinoa, Roasted Eggplant and Harissa Salad

June 06, 2016

Quinoa, Roasted Eggplant and Harissa Salad

Quinoa, Roasted Eggplant and Harissa Salad

Serves 6 to 8

Ingredients

 Salad

  • 500g “3 Mix” quinoa
  • 2 eggplants (long variety or 1 large)
  • 1 red capsicum
  • 1 red onion
  • 200g rocket

 Dressing

  • 125g sour cream
  • 1 tspn Harissa
  • ¼ tspn crushed garlic
  • ¼ tspn crushed ginger
  • Pinch salt and black pepper

Blend to combine the ingredients. Chill.

Salad

Pour Quinoa into boiling water and cook for 10 minutes, set aside to cool.

Roast diced vegetables at 200 degrees Celsius for 10 minutes until browned and cooked. Set aside to cool. Combine Quinoa, vegetables and rocket.

Drizzle with dressing and serve.

Recipe by: Leanne White, Chef, Rosalie Gourmet Market.



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