For the Salad: 4 2/3 cups (36.5 fl oz) water 2 cups (13.4 oz) quinoa 1 eggplant, cut into 3/4 inch cubes 1/2 teaspoon coarse salt 1/2 teaspoon ground black pepper 1 sprig thyme 3 tablespoons olive oil 1/2 cup mixed pumpkin and sunflower seeds 10 dried apricots, cut into strips 1/2 bunch parsley, coarsely chopped 1 stalk celery or small cucumber with skin, finely chopped 1/2 red onion, thinly sliced A handful of walnuts, coarsely chopped Optional: 1 green hot pepper, cut into strips A pinch of salt A pinch of ground black pepper 1 View gallery ( Photo: Merav Gavish ) For the Dressing: 2 tablespoons honey 1 tablespoon whole-grain mustard 6 tablespoons lemon juice 8 tablespoons olive oil 1 garlic clove, crushed 1 teaspoon salt 1/4 teaspoon ground black pepper Preparation: Preheat the oven to 374°F (190°C).
Boil the water in a pot, add the quinoa, and cook for about 10 minutes, until it softens and a ring appears around the center. Drain and spread on baking paper to cool completely. Line a baking tray with baking paper and place the eggplant cubes on it.
Season with salt, pepper, thyme, and 2 tablespoons of olive oil, and mix. Spread the cubes evenly on the tray and bake for about 30 minutes, until browned and softened. Heat a pan and add the seeds and the remaining tablespoon of olive oil.
Toast for a minute or two, until one seed pops. Season with salt and pepper, mix, and spread on baking paper to cool. For the dressing, mix all the ingredients (can be prepared in advance and stored in the refrigerator for up to 5 days).
Place the quinoa and remaining salad ingredients, except for the seeds and dressing, in a bowl. Mix well. Add some of the dressing to the quinoa salad, mix, taste, and adjust seasoning if necessary.
Add the roasted seeds and serve (the salad can be stored in the refrigerator for up to 3 days). Enjoy!.
