Aubergine, Cauliflower and Quinoa Salad

EatsLeeds Aubergine, Cauliflower and Quinoa Salad Recipe - Recipe

This is a gorgeously flavoursome salad, so full of different textures and colours that it is really a whole meal by itself, and doesn’t need to take a backseat as a side to the ‘main course’ – as so many salads end up doing. You can put this Aubergine, Cauliflower and Quinoa Salad together easily for a midweek dinner-and-packed-lunch combination, or share with family and friends as part of a tableful.EatsLeeds Aubergine, Cauliflower and Quinoa Salad Recipe - Dish

Inspiration for this recipe came from Sally Butcher’s sixth book Salmagundi^. I absolutely adore this book, it is full of the most beautiful salad recipes, and mouth-watering pictures, but what I love most is Sally’s attitude to salad, which is kinda the same as how I feel about it:

“Salad, you see, is a state of mind. It’s about finding ingredients that will play nicely together in one bowl. It’s about having a feel for things that work, and the willingness to let your imagination travel”

So yeah, definitely go and check out Salmagundi^ (and all of Sally’s other gorgeous books^ too!)

The low, slow roasting of the ingredients allows the onions to caramelise, and the spices to permeate the whole dish – it takes time but it is worth it (and for the most part you can get along with something else whilst it cooks)EatsLeeds Aubergine, Cauliflower and Quinoa Salad Recipe - Roasted Cauliflower

Making Aubergine, Cauliflower and Quinoa Salad another day? Pin it so you don’t forget!

The Aubergine, Cauliflower and Quinoa Salad recipe:

Aubergine, Cauliflower and Quinoa Salad
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 Aubergine
  2. 1 Small Cauliflower
  3. 2 Small Red Onions
  4. 1-2 tblspn. Olive Oil
  5. 1 tsp. Garam Masala
  6. 1 tsp. Turmeric
  7. ½ tsp. Sumac
  8. ½ tsp. Chilli Powder
  9. Salt and Pepper
  10. 6 Cloves of Garlic
  11. 1 400g tin Chickpeas
  12. 1 cup Quinoa
  13. 100g Cashew Nuts
  14. ½ cup Raisins
  15. 1 bunch Fresh Coriander
Instructions
  1. Preheat the oven to 190 °C, then prepare the vegetables.
  2. Chop the aubergine and onions into rough cubes, and the cauliflower into small florets, and add them all to a baking dish.
  3. Drizzle over 1-2 tablespoons of olive oil and add the spices, and the salt and pepper. Finely chop or mince the garlic, add to the dish, and stir to lightly coat the vegetables.EatsLeeds Aubergine, Cauliflower and Quinoa Salad Recipe - Spices
  4. Put the tray of vegetables into the oven to roast for an hour. After 20 minutes, remove the dish from the oven, add the chickpeas and cashews, and stir before replacing it.
  5. Once the vegetables have been stirred - around 20 minutes into cooking - rinse the quinoa thoroughly in cold water, then add to a small saucepan with double the amount (two cups) of hot water and a stock cube, or a teaspoon of bouillon powder. Bring to the boil, and simmer for 10-15 minutes, or until the liquid has all evaporated. Fluff up with a fork and set to one side.EatsLeeds Aubergine, Cauliflower and Quinoa Salad Recipe - Quinoa
  6. 40 minutes into the roasting time, remove the dish of vegetables from the oven again and add the raisins and the cooked quinoa. Give it a stir and return to the oven to roast for the final 20 minutes.
  7. After an hours’ total cooking time, remove the dish from the oven – everything should be golden and fragrant. Tear over a handful of fresh coriander and stir the dish through once more.
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EatsLeeds Aubergine, Cauliflower and Quinoa Salad Recipe - Recipe

Served up hot, straight from the oven, or cold the next day, Aubergine, Cauliflower and Quinoa Salad is a full meal in its own right, or makes an extravagant side dish to share with family and friends.

Making Aubergine, Cauliflower and Quinoa Salad another day? Pin it so you don’t forget!EatsLeeds Aubergine and Cauliflower Quinoa Salad Recipe - Pinterest

 

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