Roasted Vegetable Quinoa Salad
Salads • European
Description
Recipe by John Smith, head chef of The Good Eats Restaurant.
Ingredients
- Sweet Pepper 5 oz
- Eggplants 5 oz
- Courgette 5 oz
- Passata Tomato Sauce 5 oz
- Onion 0 oz
- Olive Oil 0 fl oz
- Quinoa 0 oz
- Radish 0 oz
- Soy Sauce 0 fl oz
- Garlic 1 clove
- Cilantro 0 oz
- Mixed salad greens 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cook the quinoa until done, following the instructions on the package. Let it cool and season with soy sauce.
Step 2
Prepare the tomato sauce. Finely chop the onion, sauté it in vegetable oil until golden brown, and mix it with the tomato sauce. Add chopped cilantro (reserve some cilantro for garnish) and press garlic through a garlic press.
Step 3
Slice the eggplants and zucchinis into 1 cm thick rounds.
Step 4
Grease a baking sheet with vegetable oil, arrange the zucchini and eggplant in a single layer, and place a whole bell pepper next to them. Season with salt and pepper, then drizzle with olive oil. Bake in a preheated oven at 390°F (about 400 degrees Fahrenheit) for 25 minutes.
Step 5
Transfer the peppers to a bag, let them sweat, and then peel off the skin and remove the seeds.
Step 6
Cut the roasted vegetables into large cubes and toss them with the prepared tomato sauce.
Step 7
To serve, place a mixed salad on a plate and drizzle it with olive oil. Arrange the vegetables with tomato sauce alongside. Sprinkle with quinoa and the remaining chopped cilantro. Garnish with thinly sliced radishes. Finally, drizzle with olive oil and serve.
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