Anne-Sophie at UEA

Three years of my life as an EU student of English Literature at the University of East Anglia,England.

Vegetarian Quinoa Salad

I “invented” this quinoa salad back home and found it perfect for summer! It’s not too late for you to try it out: it is a perfect healthy and light meal that’s super easy to make. 


What you need

1 pepper (yellow)

1/2 aubergine


Spring Onion




Feta cheese


Balsamic vinegar 

Step 2

  • Firstly, you need to cut the pepper and the aubergine in cubes. Roast them with a bit of oil (preferably olive oil) for 30 minutes to an hour, depending on the oven and how you like the vegetables.
  • Once the pepper and the aubergine are cooking, cook the quinoa. Any kind is fine, but I use a mixture of white, black and red quinoa. You can use couscous as an alternative.
  • Cut and mix everything else into a large bowl.
  • Mix a bit of mustard with balsamic vinegar in a glass or shaker to make the vinaigrette. Season. 
  • Let the quinoa, pepper and aubergine cool down before mixing everything together!

Bon appétit! 🙂


2 comments on “Vegetarian Quinoa Salad

  1. Ravenclaw Book Club
    28 September, 2016

    Daaaamn that look amazing!!


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