Quinoa Vegetable Salad

Ingredients

• 2 red bell peppers
• 8 tbsp olive oil
• 200 g Quinoa
• 400 ml Vegetable broth
• 2 lemons
• 3 small eggplants
• Salt
• 2 small red onions
• 2 Garlic cloves
• 2 tbsp balsamic vinegar
• Pepper (freshly ground)
• a handful parsley

Instructions

1. 1.

   Preheat the grill.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes, and place them skin-side up on a grill pan brushed with olive oil.

3. 3.

   Grill until the skins blacken and blister (about 8 minutes). Cover the halves with a damp kitchen towel and let rest. Peel off the skins and slice the flesh into strips.

4. 4.

   Rinse the quinoa under running water until clear. Bring the broth to a boil, add the quinoa, cover, and simmer over low heat for about 15 minutes.

5. 5.

   Wash the eggplants. Slice two in ~1 cm thick rounds and quarter one. Sprinkle with salt, lay on kitchen paper, and let sit for 5-10 minutes. Pat dry the released liquid. Peel the onions and garlic. Slice the onions into rings, finely chop the garlic. Combine the eggplants, onions, lemon slices, and garlic in a bowl with 3 tbsp olive oil and salt. Transfer to a grill pan and brown for 8-10 minutes, turning occasionally. Finally add the bell pepper strips.

6. 6.

   If necessary, drain excess quinoa. Mix the remaining olive oil, balsamic vinegar, and lemon zest into the quinoa and season with salt and pepper. Wash, dry, and roughly chop the parsley, then fold it into the finished grilled vegetables. Arrange the quinoa salad with the grilled veggies in bowls and garnish with parsley.