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Chargrilled vegetable and quinoa salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delicious chargrilled veggie salad with colorful peppers and sweet potatoes.
Ingredients:
  • 165.00 ml rice and quinoa
  • 400g sweet potato
  • 300g eggplant
  • 250.00g bullhorn pepper
  • 75.08 gm olive oil
  • 31.50 gm lemon juice
  • 62.50 ml fresh coriander leaves
  • Mild paprika, to serve
  • Sour cream, to serve
Instructions:
  • Prepare the rice and quinoa blend as directed on the packet using the absorption method. Then, transfer the cooked mixture to a heatproof bowl.
  • Prepare the sweet potato by slicing it into 1cm-thick rounds and then cutting each round into quarters. Place in a bowl. Repeat the same process with the eggplant and place it in a separate bowl. Cut the peppers in half lengthwise, remove the seeds and membrane, then slice into 1cm-thick pieces and place them in a separate bowl.
  • Pour in a generous tablespoon of water over the sweet potato and tightly cover with plastic wrap. Microwave on HIGH for about 3 minutes, or until the sweet potatoes are nearly tender. Make sure to drain thoroughly before proceeding.
  • Preheat the barbecue hot plate over medium-high heat. Toss sweet potato with 1 tablespoon of oil, salt, and pepper until coated. Cook on the hot plate for about 3 minutes per side until tender, then add to the rice mixture. Repeat the process with eggplant using another tablespoon of oil, salt, and pepper. Toss peppers with remaining oil, salt, and pepper until coated, then cook for 3 to 4 minutes until tender. Add them to the rice mixture along with lemon juice, and toss everything together before serving.
  • Top with fresh coriander and a dollop of sour cream, then sprinkle with paprika for a vibrant finish.

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