Ingredients:
1 cup quinoa mix
2 cucumbers, sliced and halved
15 small cherry plum tomatoes, halved
1 red pepper, diced
1/2 purple onion, peeled and sliced into thin half rings
1 eggplant, peeled and diced
1/2 cup pitted black olives
Juice of 1 lemon
4 tablespoons olive oil
Salt, pepper
For serving: 1/2 cup raw tahini
1/2 cup parsley, chopped
Preparation instructions:
1. Place the quinoa in a strainer and rinse well.
2. Transfer to a pot with the water, bring to a boil, lower the heat, cover the pot, and cook for 12 minutes.
3. Preheat the oven to 220 degrees. Arrange the eggplant cubes on baking paper, drizzle a little oil over (can use olive oil spray), and bake for about 10 minutes.
4. Transfer the chopped vegetables to a serving bowl. Add the eggplant cubes and the quinoa.
5. Prepare the dressing: whisk together in a bowl the olive oil, lemon, salt, and black pepper.
6. Add the dressing to the bowl with the vegetables and quinoa and mix.
7. Drizzle a little raw tahini and parsley on top and serve.
In collaboration with Sugat