Quinoa, Roasted Eggplant and Harissa Salad
Serves 6 to 8
Blend to combine the ingredients. Chill.
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.