If you have cooked quinoa on hand, this gorgeous hearty salad literally takes minutes to prepare. Quinoa pairs beautifully with smoky pan roasted eggplant. The lentils and veggies add a nice texture. A very nourishing gluten-free meal, perfect cold or warmed up.
Total Time20 minutesmins
Course: Autumn, Beans And Legumes, Salad, Seed And Grain
Heat oil in a sauté pan on high. Add the eggplant and garlic. Sauté for a few minutes, tossing constantly until starting to brown and crisp. Remove from heat, add the salt and mix well. Set aside and cool completely.
Place all the other ingredients in a large bowl. Add the eggplant crumb mix. Toss to mix well.
Serve garnished with extra coriander and lime wedges.
Notes
Sunflower sprouts can be replaced by other micro herbs, snow pea sprouts, baby spinach or even mung beans.
Other salad toppings to experiment with include pomegranate seeds, sunflower kernels, raisins and slivered almonds.
Salad freezes well. To serve, simply thaw on your kitchen counter for a couple of hours.