Preheat 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.
|Serving Size: 1 Serving (438g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 131 (37%)|
|Amt Per Serving||% DV|
|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 %|
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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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