How to make
Salad with quinoa and roasted vegetables - very tasty, healthy and filling.
The eggplant and zucchini are washed and cut lengthwise into 3-4 slices each. Sprinkle lightly with salt and bake in the oven at 390°F (200°C).
The whole quinoa is washed and boiled in 2 cups of water. After it boils, turn off the stove and leave it covered for 15 minutes, after which all the water will have been absorbed.
The onion is cut into small pieces, the tomato - into cubes, and the garlic is finely chopped. Cut the cooked zucchini and eggplant into cubes. The dried tomatoes are also cut into pieces, and olives - into slices. The spinach is washed and cut into large pieces.
Lightly fry the onion and tomato covered in hot oil. Then add the chicken and half of the garlic. After a few minutes, the zucchini, eggplant, dried tomatoes and spices with the remaining garlic follow. Mix and leave for a few minutes. If needed, pour 50-100 ml of warm water.
If you don't want chicken salad, a vegetarian version can be made. Diced tofu or soaked soy nuggets can be used instead of chicken, or skipped altogether.
A little later, add the spinach, cover it again and when it has softened, remove it from the heat. Pour in the cooked quinoa, add the pesto, olives and crumbled cheese and mix everything well.
Leave it to cool nicely in the refrigerator before serving the quinoa salad.
