I am making the most of the last warm summer days to make salads. I love salads but prefer when they are filling like this one with some whole-grains, nuts, dressing and lots of veggies. This salad is a little middle -Eastern inspired but feel free to add your spin on it.
Ingredients:
- 2 cups of cooked quinoa
- 1 eggplant
- 1/2 bunch of kale
- 2-3 cooked beetroots
- 1 cucumber
- 1/2-1 red onion
- 1/2 cup of almonds
- 1/3 cup of tahini
- juice of 1 lemon
- salt and pepper
Steps:
- Cook the quinoa and roast the eggplant diced in the oven for 20 minutes at 200 degrees Celsius;
- Leave the quinoa and eggplant to cool down;
- Cut the kale leaves and massage them with olive oil with your hands;
- Mix in a salad bowl, the quinoa, eggplants, kale, diced cucumber, diced red onion, diced beetroots and dress with almonds, tahini, lemon juice and salt and pepper. Add olive oil if you wish.
