It is so hot in Cairns and we wanted a dinner that was light, healthy and meant no baking. So I created this salad topped with a yogurt sauce. Meals that show off the beauty, colour and flavour of simple vegetables are always my favourites. We loved it and hope you do too.
Ingredients
I cup of Quinoa
2.5 cups of water
1 massel stock cube
2 tablespoons of pine nuts
1 sweet potato
1 eggplant
1 red capsicum
100 grams of natural yogurt or greek yogurt
3 tablespoons of lemon juice
2 tablespoons of minced garlic
2 tablespoons of tomato pesto
1 tablespoon of coconut oil or olive oil
oil to sauté
salt
optional
parsley to top
asparagus to add some green
Cook the Quinoa
In a saucepan place
1 cup of quinoa
2.5 cups of water
1 massel vegetable stock cube or a teaspoon of stock powder
Cook for 20 minutes until the water has been absorbed by the quinoa
Whilst it’s cooking
Lightly brown 2 tablespoons of pine nuts and set aside
Prepare and Cook the veggies
Slice the vegetables in strips and place one type of vegetable at a time into a heated and lightly oiled pan and sauté until cooked and browned. When each vegetable is cooked set aside and do the next one.
When all vegetables are cooked place the 2 tablespoons of garlic and the 2 tablespoons of tomato pesto in the pan and lightly cook then add the cooked vegetables and sauté for a further 3 minutes until the vegetables are well coated with the garlic and tomato.
Prepare the Quinoa
When the quinoa is cooked add 1 tablespoon of the lemon juice (you will need the rest for the yogurt) and the pine nuts and 1 tablespoon of coconut oil and lightly stir through the quinoa.
Prepare the Yogurt Sauce
Mix 2 tablespoons of lemon juice and a generous pinch of salt through the yogurt
To serve
Place the quinoa in each serving bowl or plate, top with the vegetable chips and spoon over yogurt.
Retro Hippie Cook 