Quinoa salad with avocado dressing

Time

50 min

SErves

2

Calories

608 kcal

Carbs

42g

Protein

16g

Fat

40g

Ingredients

For the quinoa salad

  • 80 g white quinoa – rinse thoroughly in a sieve
  • 370 g aubergine – cut into 1 cm cubes, sprinkle with salt and let stand for 10 min
  • 150 g cherry tomatoes – wash and halve
  • 50 g rocket – pluck into bite-sized pieces

Other ingredients and spices

  • 330 ml vegetable broth
  • 2 tbsp olive oil, heat resistant
  • 2 tbsp pine nuts – roast fat-free
  • 1 sprig of rosemary – pluck off the needles

For the avocado dressing

  • 1 soft avocado
  • 20 grams of water
  • 2 tbsp olive oil, cold pressed
  • ½ organic lime – juice from it + ½ tsp zest
  • 1 TL Yaconsirup
  • 1 small garlic clove – finely grate
  • 8 g basil leaves
  • 2 tbsp coarsely chopped parsley
  • Crystal salt and pepper from the mill

Instructions

This delicious quinoa salad with its fine vegan avocado dressing tastes very aromatic and refreshing. A quick, easy and filling dish.

Step 1

For the quinoa salad, cover the quinoa and the vegetable stock in a saucepan and bring to the boil.

Reduce the heat, simmer for 15 minutes, then remove from the heat and leave covered for a further 10 minutes.

Then, if necessary, pour over a sieve and let drain.

Step 2

In the meantime, preheat the oven to 190°C;

Prepare a baking sheet lined with parchment paper.

Step 3

Squeeze the eggplant cubes with your hands and place in a bowl.

Mix with 2 tbsp olive oil and pepper, spread on the baking paper, sprinkle with rosemary and place in the oven for 20 minutes.

Then let it cool down briefly.

Step 4

Meanwhile, prepare the avocado dressing.

To do this, put the avocado pulp and all the other ingredients – except for the basil and parsley – in a tall container and puree with a hand blender.

Then add the basil, briefly (!) puree again and pour into a bowl.

Season with salt and pepper and fold in the parsley.

Step 5

Place the cooled aubergine cubes in a bowl along with the quinoa and cherry tomatoes.

Pour the dressing over it, fold in the rocket and season with salt and pepper.

Step 6

Serve the quinoa salad sprinkled with pine nuts.

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