Recipe
Quinoa salad with Mediterranean vegetables
Quinoa is a grain from South America with a history that goes back thousands of years. It’s high in antioxidants and vitamin B, and it also contains mono-saturated fat, which is good for a healthy heart. Quinoa can be regarded as a superfood, and when you combine it with roasted vegetables and seaweed, like in this recipe, you have a plate that is nutrient-dense and tastes delicious. This quinoa salad is seasoned with Lofoten Seaweed’s Wok & Greens spice blend – a fragrant, aromatic blend of garlic, coriander, lime and winged kelp. This is a vegetarian dish that can easily be made vegan by swapping out the feta cheese for firm tofu, which you can cut into cubes and marinate with our Wok & Greens spice blend to give added flavour.
Instructions
- Put the aubergine and courgette into a bowl along with 40g of olive oil. Mix to coat.
- Grill the vegetables in either a grill pan or oven grill, using a high heat to char the flesh slightly.
- Rinse the quinoa, then combine with 200ml salted water in a pot and simmer for 15 minutes with the lid on. Remove from the heat but leave the lid on for another 10 minutes, allowing the quinoa to fully absorb the water.
- Combine in a small bowl the coriander, yoghurt, remaining olive oil and Wok & Greens spice blend.
- In another bowl mix together the cooked quinoa, grilled vegetables, feta cheese and season with the Wok & Greens spice blend.
- Divide the salad between two serving bowls, drizzle with the yoghurt dressing and top with the walnuts.
Products used in this recipe
-
Sale
