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Salads
Warm Roasted Eggplant, Cherry Tomato, and Quinoa Salad
A hearty and nutritious warm salad featuring roasted vegetables, quinoa, and pumpkin seeds.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cook the quinoa in a 1:2 ratio for about 15 minutes.
2
Slice the eggplant and cherry tomatoes, then drizzle with olive oil.
3
Roast in a preheated oven at 200°C (400°F) for about 20 minutes.
4
Chop the fresh herbs and garnish the salad with pumpkin seeds.
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