Directions
0/0 steps made- Rinse the quinoa and then place in a pot of water. Bring the water to a boil and then reduce to medium flame and cook for 10-15 mins. When all the water dries out, turn off the heat and leave covered for 10 mins. Open the lid and fluff with a fork. Cool to room temperature.
- Preheat oven to 200C.
- Chop the eggplant into 2-3cm cubes (large chunks). Place in a lined baking tray. Drizzle with olive oil, minced garlic, salt and pepper. Stir to mix and bake for 30 mins. Cool to room temperature.
- Cut the capsicums into thin strips. Split the cherry tomatoes in half. Crumble the feta.
- Prepare the dressing: mix together the sugar, 4 tbsp olive oil, lemon juice, mustard, oregano, salt and pepper.
- Toss everything together just before serving.
Notes:
- I use tri-colour quinoa from Coles. It makes for a prettier salad 🙂
- If you don’t have (or like) quinoa, you can substitute it with black lentils.
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