Summer Salad with grilled Squash and Kalamansi Dressing


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.

Summer Salad

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
  • Salt

Get started:

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!

 

Water with Sweet Basil

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