Name: Quinoa Salad with Garlic Lemon Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 300 ml water or vegetable stock; 150 g quinoa; 4 tbsp olive oil; 1½ tsp black pepper; 4 tsp finely minced garlic; 3 large aubergines, cut into 2.5cm cubes; 1½ tsp salt; 1 unwaxed lemon, sliced into 1cm rounds; 2 large or 3 medium peppers, cut into 2.5cm pieces; 50 g rocket or mixed leaves; 2 tbsp pine nuts; 3 spring onions, thinly sliced; 2 tbsp finely chopped fresh coriander; 2 tbsp finely chopped flat leaf parsley; 3 tbsp extra virgin olive oil; 3 tsp finely minced garlic; 2 tbsp lemon juice; 1 tbsp honey; Salt and pepper, to taste

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

The Garlic Story: Nourish your body, delight your palate

By Kumud Gandhi

Published 2023

About

This salad is a feast for the eyes and the gut, using delicious ingredients that are roasted to bring out their sweetness, paired with garlic in both the marinade and the dressing. It also just happens to be gluten- and dairy-free, yet it delivers so much flavour and nutrition. Use up leftover roast vegetables or create your own favourite combination; try swapping the aubergine for pumpkin, sweet potato or cauliflower. For a nut-free option, swap the pine nuts for croutons.