Baked vegetable salad with quinoa
2 servings
50 minutes
Recipe from Rodion Sadovsky, chef of the restaurant Tutta la vita.
1
Cook quinoa until ready according to the package instructions, cool it down, and dress with soy sauce.
- Quinoa: 50 g
- Soy sauce: 10 ml
2
Prepare tomato sauce. Finely chop the onion, fry in vegetable oil until golden, and mix with the tomato sauce. Add chopped cilantro (leave some for garnish) and crushed garlic.
- Onion: 50 g
- Tomato sauce: 100 g
- Cilantro: 20 g
- Garlic: 1 clove
3
Slice the eggplants and zucchini into 1 cm thick rounds.
4
Grease the baking tray with vegetable oil, lay zucchini and eggplants in a single layer on it, and place a whole bell pepper nearby. Season with salt and pepper, and drizzle with olive oil. Bake in a preheated oven at 200 degrees for 25 minutes.
- Zucchini: 200 g
- Eggplant: 200 g
- Bell pepper: 200 g
- Olive oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
5
Place the pepper in a bag, let it sweat, and remove the skin and seeds.
6
Cut the baked vegetables into large cubes and dress with the prepared tomato sauce.
- Tomato sauce: 100 g
7
For serving, place a mixed salad on a plate and dress it with olive oil. Next to it, arrange vegetables with tomato sauce. Sprinkle with quinoa and remaining chopped cilantro. Garnish with thinly sliced radish. Finally, drizzle with olive oil and serve.
- Mixed salad leaves: 20 g
- Olive oil: 20 ml
- Quinoa: 50 g
- Cilantro: 20 g
- Radish: 10 g
- Olive oil: 20 ml
