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Pronounced ‘keen-wah’, quinoa, once a crucial ingredient for the ancient Incas, is today a much underused grain. Considered a complete protein by many dieticians, it contains all the essential amino acids and is higher in unsaturated fats (the good ones!!) and lower in carbohydrates than most other grains.
Serves 6-8
Salad:
- 500g Quinoa
- 1 eggplant, thinly sliced, oiled and chargrilled
- 2 courgettes, thinly sliced
- 1 block Haloumi cheese (a traditional Turkish cheese)
- 1/2 cup semi-dried tomatoes (if unavailable substitute with sun-dried tomatoes)
- Approximately 2 cups diced, roasted pumpkin
Dressing:
- 1 clove garlic, finely sliced
- 1 tablespoon chopped fresh oregano or marjoram
- Pinch of salt and pepper
- 1/3 cup olive oil
- 40 mls red wine vinegar
- Cook the quinoa in boiling, salted water for approx 7 minutes and strain through a fine strainer. Note that once it is cooked the grains are still small.
- Slice the Halloumi cheese into 8-10 thin slices and place under a grill for a few minutes to brown slightly, or brown in a frying pan with a little bit of oil. Then drain on absorbent paper. This process adds a lovely nutty flavour to the dish.
- Combine the prepared eggplant, courgettes, haloumi cheese, tomatoes and pumpkin, and add to the cooked quinoa.
- Whisk all the dressing ingredients together and pour over the salad. Allow to stand for 2 hours before tossing and serving.
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