Roasted Red Pepper & Eggplant Quinoa Salad Recipe
Recently I’ve been trying to cut my animal fat intake and have been struggling to find exciting recipes that are still healthy and tasty. At least until now.
After a lot of experimentation, I’ve found that adding a splash of balsamic vinegar after you’ve finished cooking the quinoa adds a surprising amount of taste. Don’t go overboard though, you don’t want the balsamic to overpower the dish.
When it comes to salad ingredients, that’s entirely your call.
Use whatever vegetables you like.
Personally, I prefer red peppers as they add a touch of sweetness to the dish. Same goes for lightly cooked eggplant.
- 120 g quinoa
- 2 red peppers
- 1 eggplant
- balsamic vinegar to taste
Wash the peppers and eggplant, cut.
Lightly cook the eggplant until soft.
Cook the quinoa. Once done, add the vegetables.
Stir in balsamic vinegar to taste.