Salads / September 20, 2017

Quinoa and Pickled Eggplant Salad (V/GF)

This quinoa, pickled eggplant and green Mexican sauce salad is so easy and absolutely delicious! Takes minutes to put together and even less time to gobble up! Give me quinoa and some veggies and I am the happiest person ever. This salad makes my life every time I make it!

SO.FREAKING.YUMMY!

 

Quinoa & Pickled Eggplant salad

 

We are having the most perfect fall weather. Every day is like the most cherished gift! This salad is filled with the perfect fall colors and is such a joy to eat on a picnic outing.

 

 

♥PIN THIS FOR LATER♥

 

 

red bean quinoa salad with pickled eggplant and green mexican sauce

The flavours are married so beautifully. This salad is gluten free (but those with gluten intolerance should be careful with quinoa as I have recently learned that quinoa is processed in facilities that also process grain-based foods and cross contamination is a great possibility).

 

This salad is also vegan which to me makes this the ultimate winner. I get my protein from the red kidney beans and quinoa. Ever since cutting out red meat completely and not being overly a fan of poultry, I haven’t been the best at properly managing my protein intake. This recipe is such a winner on all fronts!

 

It only contains 5 ingredients that you have to put together : quinoa, fresh tomatoes, pickled eggplant, red kidney beans, and Mexican green sauce! That’s it!

I have a bit of a ritual when preparing quinoa.

First, I dry toast it in a heavy bottom sauce pan.

Then once its beautiful nutty fragrance comes out, I add my veggie broth and let it simmer.

The quinoa takes on the most delicious flavour of beautiful nuttiness and exquisite vegginess (I know that’s not a word but it works perfectly here! haha).

Once the quinoa has cooled, simply add a can of drained and rinsed kidney beans, chopped fresh tomatoes, a couple of spoonfuls of the salsa verde and the pickled eggplant.

The quantity of salsa verde and pickled eggplant are completely based on preference so I suggest adding, mixing and tasting 😉

quinoa salad with red kidney beans and pickled eggplant

 

I hope this beautiful weather continues and this salad can be taken to your next picnic or get together! 😀

 

Yields 4

Quinoa and Pickled Eggplant Salad (V/GF)

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  1. 1 cup cooked and cooled quinoa
  2. 1 can of drained and rinsed kidney beans
  3. 1-2 medium fresh tomatoes, chopped
  4. A couple of spoonfuls of salsa verde
  5. Pickled eggplant

Instructions

  1. Prepare the quinoa. I like to dry toast it in a heavy bottom sauce pan.
  2. Then once its beautiful nutty fragrance comes out, I add my veggie broth and let it simmer.
  3. Once the quinoa has cooled, simply add a can of drained and rinsed kidney beans, chopped fresh tomatoes, a couple of spoonfuls of the salsa verde and the pickled eggplant.
  4. The quantity of salsa verde and pickled eggplant are completely based on preference so I suggest adding, mixing and tasting.
Recipe Type: salad
7.6.4
16
http://danisdiys.com/2017/09/20/quinoa-pickled-eggplant-salad-vgf/

Quinoa kidney beans eggplant Salad gluten free vegan

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