Aubergines with Quinoa Salad
The other day I had a gig. The first one after the surgery and I was pretty excited about it. As I always do, I made some food in advance to take with me. When you have a job like mine, you never know when you’re going to be able to grab a snack, have dinner or if you are going to eat anything after all.
This recipe is a salad inside a baked aubergine. It is so simple to make, that I doubled the quantities and took a bento full of salad with me.
Carlos ended up eating most of it, as well as my matcha truffles…he’s not like me, he just carries bananas. But he’s more intelligent, he eats my food when I’m not that hungry. I love sharing food with people, so I don’t really mind until my hunger makes me become a lioness (not in the good sense).
Quinoa salad with roasted aubergine
Ingredients
- 1 aubergine (medium)
- 1 cup quinoa (cooked)
- 4 radishes
- 2 peppers (orange and yellow, small)
- 5 sundried tomatoes
- 2 tbsp cashews (raw, roasted, roughly chopped)
Almond pesto
- 2 tsp almond butter
- 2 tbsp almonds (thinly chopped)
- 2 tbsp fresh basil leaves
- 1 tsp nutritional yeast
- 1 tsp olive oil extra virgin
- 1/2 clove garlic
- 1 tsp salt
- 1/2 lime (juice)
- 1 dash black pepper
Instructions
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Cut the aubergines lengthwise and roast in the oven with some olive oil and salt.
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Soak the tomatoes for 30 minutes.
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Chop the veggies and set aside.
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Mix the ingredients of the pesto.
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Add the veggies and cashews to the cooked quinoa, top with the pesto and mix thoroughly.
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Take the aubergines out of the oven and mash the flesh without discarding the peel.
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Let them cool.
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Once they are at room temperature, add the salad.
Recipe Notes
·You can use this salad to fill any other vegetable like courgettes, peppers, potatoes, sweet potatoes.
·Also, you can use it as a filling for arepas adding some vegan cheese and salsa.
·Makes a great on-the go-meal.