Smoky Moroccan Quinoa Salad

Name: Smoky Moroccan Quinoa Salad
Yield: Serves 4-6
Ingredients: ⅓ cup (70 g) quinoa; ½ tsp ground cumin; 1 cup fresh italian parsley, roughly chopped; ½ cup (125 ml) olive oil; 1 tsp paprika; 100 g cherry tomatoes, halved; ½ large eggplant, chopped into 2cm pieces; 2 medium carrots, peeled, sliced on a diagonal; 1 cup of fresh mint leaves, roughly chopped; ½ bulb garlic, cloves removed and peeled; ⅓ cup (70 g) chickpeas, soaked overnight; 1 cup fresh coriander leaves, roughly chopped; ½ cup smoked paprika dressing; 2 fresh corn cobs, cooked and kernels sliced off; 1 large handful of fresh rocket leaves; 125 g feta, cut into cubes; salt and freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

⅓ cup (70 g) chickpeas, soaked overnight
⅓ cup (70

Main course
Vegetarian
Gluten-free

Method

Preheat oven to 180°C.

Cook the chickpeas and quinoa.

In a large roasting dish, combine the cumin, paprika and a generous amount of olive oil then toss the eggplant pieces until well coa