Quinoa salad with roasted eggplant walnuts and apple
A great idea for those who enjoy experimenting in the kitchen with new ingredients and imaginative combinations of flavors. With an oriental aroma and a special vinaigrette starring cumin, this salad will impress you!
Materials (for 4-6 people) 1¼ cup of quinoa 2 cups vegetable broth 1 eggplant, cut into small cubes 3 tbsp. olive oil 1 large apple, cut into small pieces 3/4 cup walnut kernels, roasted 1/2 cup dried cranberries green salad leaves of your choice salt & freshly ground pepper For the vinaigrette 2 tbsp. cumin seeds 1/4 cup olive oil 2 tbsp. plus 1 ½ etc. apple cider vinegar 1/8 kg cinnamon 1/8 kg clove powder 1 large onion, chopped salt & freshly ground pepper Implementation Preheat the oven to 200 degrees. Put the broth in a saucepan to boil. Add the quinoa, lower the heat, cover the pot and simmer for about 15 minutes until the quinoa is soft. Remove from the heat and let it stand covered for 5-10 minutes. Transfer it to a large bowl, let it cool and then fluff it with a fork. 2. Meanwhile, in a pan, mix the eggplant pieces with the olive oil and season with salt and pepper. Bake, stirring once, until soft and golden brown, about 30 minutes. Take them out of the oven and let them cool slightly for 5 minutes. 3. Put the cumin seeds in a non-stick pan and cook over medium heat for 3-4 minutes, until dark and fragrant. Take them out on a plate and let them cool for 1-2 minutes. We grind them or beat them in a mortar to become powder. 4. In a small bowl, beat the oil, vinegar, cinnamon, cloves and 1½ tbsp. from cumin until combined. Add the onion and stir. 5. Add the vinaigrette, eggplant pieces, apple, walnut and cranberries to the quinoa and mix. Cover the bottom of a plate with salad leaves, add the quinoa on top and serve.