Roasted Miso Aubergine with Rainbow Quinoa Salad – Quinola
The Mindfulchef aubergines basted with miso and maple, roasted till ooey gooey and delicious. A fibre and protein-packed quinoa salad - filled with broccoli, edamame, carrots and heart-healthy nuts....
Ingredients
- 20g whole almonds (Nuts)
- 2 aubergine
- 1 head of broccoli
- 1 carrot
- 100g fresh edamame beans (Soya)
- 1 lime
- 2 tsp maple syrup
- 1 handful of fresh mint
- 1 tbsp sesame oil (Sesame)
- 20g roasted peanuts (Peanuts)
- 500g puy lentils & wholegrain quinoa
- 150g peas
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