Roasted Eggplant & Quinoa Salad

I am making the most of the last warm summer days to make salads. I love salads but prefer when they are filling like this one with some whole-grains, nuts, dressing and lots of veggies. This salad is a little middle -Eastern inspired but feel free to add your spin on it. 

Ingredients:

• 2 cups of cooked quinoa
• 1 eggplant 
• 1/2 bunch of kale
• 2-3 cooked beetroots
• 1 cucumber
• 1/2-1 red onion
• 1/2 cup of almonds
• 1/3 cup of tahini
• juice of 1 lemon
• salt and pepper

Steps:

1. Cook the quinoa and roast the eggplant diced in the oven for 20 minutes at 200 degrees Celsius;
2. Leave the quinoa and eggplant to cool down;
3. Cut the kale leaves and massage them with olive oil with your hands;
4. Mix in a salad bowl, the quinoa, eggplants, kale, diced cucumber, diced red onion, diced beetroots and dress with almonds, tahini, lemon juice and salt and pepper. Add olive oil if you wish. 

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