K33 KitchenArabAsianGreekItalianLebaneseMediterraneanMiddle EastSouthern EuropeanTurkishSaladsSides15-minute recipesClean eatingGrilledHealthyPlant-basedQuick and easyVeganGrilled vegetableVegan recipeRecipePlantbasedVegetarian
150g uncooked tri-coloured quinoa1 medium aubergine (about 300g), cut into 3-4mm slices50g oil-packed sun-dried tomatoes, drained and chopped10g fresh parsley, finely chopped25g walnut, finely chopped2 tbsp olive oil1 tbsp balsamic vinegar1 tbsp fresh lemon juice1 clove garlic, minced1/2 tsp saltZest from 1 lemonPinch of black pepperSoak the aubergine in salted water for 5 minutes.Cook the tri-coloured quinoa in salted water. For timing, follow the instructions on the packaging. It should usually take around 10 minutes.Meanwhile, drain and dry the aubergine slices with a kitchen towel.Heat a griddle pan or grill. Cook the aubergine slices in batches for 2-3 mins, turning once, until softened and lightly charred. Set aside.Once the quinoa is cooked, rinse in cold water. Shake through a sieve to remove any excess water and set aside.Place all of the main ingredients in a large mixing bowl and add the lemon zest using a grater.Combine the rest of the dressing into a bowl, mixing well.Pour the dressing over the salad and toss gently to combine. It is now ready to serve.
For me, London currently has the best weather in the world (Ha! Perhaps a ton of people are going to disagree with me). It is around 20°C in the daytime – warm enough to have cold noodles, salads, and BBQ. But also not too hot to stop me fancying hot soup or ramen.
Today I am going to share a Mediterranean inspired, healthy quinoa salad with sun-dried tomatoes and aubergine. It is so tasty, delightful, and refreshing as a light lunch, picnic, or as a side dish for BBQ. An ideal recipe for this season!
Cut the aubergine lengthways into 3-4mm slices. Soak them in salted water for 5 minutes.
Chop the sun-dried tomatoes, parsley, and walnut, then set aside.
Cook the tri-coloured quinoa in salted water. For timing, follow the instructions on the packaging. It should usually take around 10 minutes.
Once the quinoa is cooked, rinse in cold water. Shake through a sieve or colander to remove any excess water and set aside.
Meanwhile, drain and dry the aubergine slices with a kitchen towel.
Heat a griddle pan or grill. Cook the aubergine slice in batches for 2-3 mins, turning once, until softened and lightly charred. Set aside.
Personally, I prefer using a griddle pan because I have better control with the heat… also the results are prettier. ?
Place all of the main ingredients into a large mixing bowl.
Add the lemon zest using a grater. Try not to over grate into the lemon skin as the white pith can be bitter.
Halve the lemon and juice 1 tablespoon of lemon juice.
Combine lemon juice with the rest of the dressing in a bowl, mix well.
Pour the dressing over the salad and toss gently to combine. It is now ready to serve.
You may also be interested in checking out my other healthy, and delicious, quinoa salad recipes.
If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3