Deliciously sweet roasted baby peppers, caramelised eggplant and tangy lemon mingled in with nutty tricolour quinoa and a zingy lemon garlic dressing. A colourful vegan quinoa recipe that would shine at any potluck meal.
Rinse the quinoa through a colander. Add tricolour quinoa to a medium saucepan with 1 cup of water. Bring the mixture to a boil and then reduce the heat and simmer gently. Simmer for approximately 10-15 minutes or until the water has been absorbed. Remove the saucepan from heat and cover with a lid. Let quinoa steam for about 5 minutes. Remove the lid and use a fork to fluff up the quinoa. Set aside for assembly.
Heat the oven to 200°C or 400°F. Line a baking sheet with parchment.
Cut the eggplant into 2-3 cm cubes. Brush eggplant with 1 tbsp of olive oil and season with salt. Roast eggplant in the oven for approximately 25-30 minutes until golden and soft. Remove from the baking sheet from the oven to cool.
Wash baby peppers and season with 1 tsp of olive oil and a pinch of salt and pepper to taste. If you are using a large bell pepper instead, cut into 2 cm thick strips and season as above. Roast baby peppers for approximately 25-30 minutes until the skin is charred and soft. Remove from the baking sheet from the oven to cool.
Cut lemon into thick 1 cm rounds. Season with 1 tsp of olive oil and a pinch of salt. Place lemons in the oven and roast for 15 - 20 minutes until lemon caramelises. Remove from the baking sheet from the oven to cool. Once cool, cut the roasted lemon rounds into quarters.
Wash and roughly chop parsley.
Thinly cut scallion (spring onions) into round slices.
Over medium-low heat, dry roast pine nuts in a medium fry pan until golden brown.
Salad Dressing
Peel and mince the garlic with a knife or use a garlic press.
Add crushed garlic,extra virgin olive oil and lemon juice to a mixing bowl.
Whisk together to combine.
Taste first and then season with salt and pepper.
Assembly
In a large mixing bowl, combine rocket, tricolour quinoa, roasted eggplant, roasted baby peppers, roasted lemon together, scallion (spring onion), parsley and pine nuts together.
Drizzle with lemon garlic dressing and toss so the mixture is thoroughly combined.
Taste and season with additional salt and pepper if required.
Let the salad sit for 10 minutes so the salad well absorbs the lemon garlic dressing.
Transfer to a large serving bowl or platter and serve.
Video
Notes
You can substitute baby peppers with normal bell peppers/capsicums. Just cut into thick slices and roast in the oven.
If you do find the garlic overpowering in the lemon garlic dressing, add ½ tsp of maple syrup to help mellow out the flavours.
You can use either red or white quinoa in place of tricolour quinoa. Alternatively, you could try pearl couscous or freekeh.
This is a great recipe to use up any leftover roast vegetables you have or make your own favourite combination. Switch eggplant or bell peppers for roasted pumpkin, sweet potato, cauliflower, broccoli, zucchini or carrots.
For nut free option, omit pine nuts and switch for pepitas