This vegan salad is a beauty. It is packed with flavours and stuff that’s good for you: Grilled, soft aubergine and pumpkin mashed with warm quinoa in a fresh dressing made of kalamansi, chili and cilantro. And a few cranberries here and there.
It takes a bit of preparation but believe me, it’s worth it. Served lukewarm or cold as a perfect office lunch. Could be pimped with a few slices of avocado, feta, red beans, grilled chicken or whatever tickles your fancy.
For approx. 4 meals
Preparation time: 2 hours
Stuff to buy:
- 1-2 cups of Quinoa
- 1-2 aubergines
- A small piece of squash
- 5 tbs Olive Oil
- 2 garlic cloves
- Coriander seeds, black pepper, brown sugar, dried chili, cinnamon
- A handful of cranberriesDressing:
- 2-3 tbs brown sugar
- 10-15 Kalamansis (or 2 Limes or Lemons)
- A bit of cilantro, chopped (or parsley)
- 1 fresh chili, chopped
Dice the aubergines and the squash. Mix it well in a glass bakeware or on a baking tray with olive oil, coriander seeds, salt, dried chili and cinnamon. And the peeled garlic cloves, cut in halves. Bake for approx. 45 minutes at 130° celsius, stirring once of twice.
In the meantime, cook the quinoa according to packaging. Strain and let it cool down a bit. Now for the dressing: Squeeze your citrus fruit of choice, remove any seeds and mix in a big bowl with brown sugar, chopped cilantro, onion and chili. Add salt. Try to find a pleasant balance between sweet and sour.
Once that’s done, you’re ready to bring everything together: mix the beans with the quinoa with the grilled veggies with the dressing. And handful of cranberries for a twist. Let stand for a few minutes and serve with a few sprinkles of olive oil. Enjoy!