Try this Mediterranean eggplant, herb and quinoa salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 180 C. Line a roasting dish with baking paper.
Cook quinoa in stock until liquid has been adsorbed. Spread out to cool on a tray.
Meanwhile, combine oil, cumin, coriander, cardamom and honey in a bowl. Add eggplant and stir until coated, then spread out in prepared dish.
Roast for 30-35 minutes, turning once during cooking or until golden. Cool slightly.
Meanwhile, to make dressing, whisk all ingredients in a jug until combined.
Put cooled quinoa in a large bowl. Add eggplant, tomatoes, parsley, mint, onion. preserved lemon, almonds and dressing.
Stir until quiinoa is separated and mixture is combined.
Spoon into bowl and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 357 | ||
Calories from Fat: 131 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 767.4mg | 26 % | |
Potassium 970.7mg | 26 % | |
Total Carbohydrate 45.1g | 13 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 36.3g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 357
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