Quinoa Summer Salad
Serves 8
1 bag of Quinoa cooked in chicken/vegetable stock then ran under cold water until cook. Drain and place in a large serving bowl.
Then add
4 aubergines chopped chunky (roasted in the oven at 180C with 3 whole cloves of garlic, salt and pepper for 40 mins)
Any roasted veg of your choice could go in this salad too, onions, peppers and cherry tomatoes are great.
a pack of radishes quartered
a cucumber – deseeded and diced
capers (optional)
For the dressing:
juice and zest of a lemon
1/2 cup of good quality olive oil
3tbs chopped fresh mint
1 crushed garlic clove
salt and pepper