This flavorful Quinoa Salad is a delicious meal or side dish that I know you're going to love!
This quinoa salad is gluten-free, dairy-free, and vegetarian. But even if those things are not a concern for you, you'll love it because it's just plain delicious. It's also hearty, filling, and nutritious. And versatile: a southwestern quinoa salad is perfect for meal prep, pot lucks, side dishes or just as a meal on its own.
1 cup quinoa 1/2 red onion
50 grams goat cheese
arugula or spinach
2 spoons honey
2 spoons mustard
2 spoons olive oil
1 spoon lemon juice
Boil the quinoa in salted water until tender - it took me 20 minutes. Drain on a sieve and rinse with cold water. Allow the water to drain completely.
Cut the eggplants into half circles about 5 mm thick. Fry on a grill pan or a regular pan with 1 tbsp. olive oil until ready for 5-6 minutes.
Cut carrot and red onion. All sauce ingredients beat until smooth. For this, use a whisk or a blender.
Mix all ingredients with sauce and it's ready to eat! You can add poached egg, seasoning or any additional product you like. Enjoy!