{"id":23465,"date":"2016-10-16T16:36:20","date_gmt":"2016-10-16T16:36:20","guid":{"rendered":"http:\/\/www.faithful-to-nature.co.za\/natural-organic-blog\/?p=23465"},"modified":"2016-10-16T16:36:20","modified_gmt":"2016-10-16T16:36:20","slug":"taryn-littletons-roasted-aubergine-summer-quinoa-salad","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/taryn-littletons-roasted-aubergine-summer-quinoa-salad\/","title":{"rendered":"Taryn Littleton&#8217;s roasted aubergine and summer quinoa salad"},"content":{"rendered":"<p>This recipe was provided by <a href=\"http:\/\/tarynlittleton.com\/blog\/\">Taryn Littleton<\/a> in our recent FaithfulFood Challenge.<\/p>\n<hr \/>\n<p>I love aubergines for their versatile use in stews, salads and beyond. My parents, who have a beautiful fruit and vegetable garden, often grow them. They are high in fibre and low in fat, making them ideal for type 2 diabetes. They are also a good source of vitamins B1 and B6 as well as potassium, magnesium, copper and manganese. Not to mention, they are rich in antioxidants! Roasting them is a win as the outer, shiny, purple skin of the aubergine crisps up and is a treat to tuck into, which is a must, as this is where a lot of the goodness lies.\u00a0Quinoa is another favourite of mine, (ok I just love all healthy foods) for many reasons, but mostly for its protein content and easy use.\u00a0I really love the flavour combinations in this dish, they are light and zesty and give you a real summertime kind of feeling. So here it is, a tasty and filling recipe that you&#8217;re just gonna have to try.<\/p>\n<p><span style=\"font-size: 18pt;\"><strong>Ingredients<\/strong><\/span><\/p>\n<p>500 g butternut, cubed<br \/>\nMacadamia oil or olive oil<br \/>\nRaw honey<br \/>\nCinnamon<br \/>\nSalt<br \/>\nPepper<br \/>\n4 beetroots, cubed<br \/>\n3 aubergines, sliced into 1 cm thick rounds.<br \/>\nThyme<br \/>\n\u00bd cup quinoa<br \/>\n1 cup bone broth or vegetable stock (or water if you don&#8217;t have stock on hand)<br \/>\nSpring onion finely chopped<br \/>\nHandful of cherry tomatoes, sliced in half<br \/>\nBaby spinach leaves, or English spinach<br \/>\nHandful of mint leaves, finely chopped<br \/>\nPomegranate pips<br \/>\n2 tbsp pumpkin seeds, roasted<br \/>\nCoconut flakes, toasted (optional, but I love the extra texture and crunch they add to the dish)<\/p>\n<p><em>For the lemon dressing<br \/>\n<\/em>This is used for the spinach leaves, tomatoes, and you can drizzle some over your roasted butternut and beetroot<\/p>\n<p>Juice of 1 lemon<br \/>\n30 ml hemp seed oil<br \/>\n30 ml macadamia oil<br \/>\n2 tsp apple cider vinegar<br \/>\n\u00bd tsp dijon mustard<br \/>\n1 tsp raw honey<\/p>\n<p><em>For the yoghurt sauce<br \/>\n<\/em>This sauce really compliments the aubergine, but is great over the quinoa too<\/p>\n<p>100 ml full cream Greek yoghurt<br \/>\n1\u00bd tbsp hemp oil<br \/>\n1 small garlic clove, crushed<br \/>\nPinch of salt<\/p>\n<p><span style=\"font-size: 18pt;\"><strong>Method<\/strong><\/span><\/p>\n<p>1. First, whisk together all the ingredients for the lemon dressing and set aside.<br \/>\n2. \u00a0Next, combine all your ingredients for the yoghurt sauce in a small bowl, mix well and put aside.<br \/>\n3.\u00a0Pre-heat the oven to 180\u00b0C.<br \/>\n4. Place the butternut and beetroot both into roasting trays, drizzle with oil and honey and season with thyme leaves, salt and pepper. Sprinkle cinnamon over the butternut.<br \/>\n5. Roast for 40 minutes. Once done, allow to cool and drizzle with the lemon dressing for extra flavour and zing.<br \/>\n6.\u00a0Lightly salt the aubergines on both sides, leave for 20 minutes and then pat dry with some paper towel.<br \/>\n7. Then fry them off in a pan using macadamia or olive oil. You want to fry them for about 5 minutes and then turn and fry the other side, making sure you get some nice colour on them, then place onto a roasting tray and cook for 15 minutes to cook through.<br \/>\n8. In a pot bring \u00bd cup of quinoa to the boil with 1 cup of water, vegetable stock or bone broth.<br \/>\n9. Cover and simmer for 15\u201318 minutes until cooked and fluffy.<br \/>\n10. Once cooked, season with salt and pepper and a little bit of the lemon dressing.<br \/>\n11. Meanwhile in a pan on a high heat roast the pumpkin seeds.<br \/>\n12. In a separate bowl, drizzle some of the lemon dressing over the spinach leaves and mix to coat the leaves.<br \/>\n13. To assemble your salad, lay out the aubergine rounds on a large platter.<br \/>\n14. Cover with the spinach, then the quinoa, tomatoes, butternut, beetroot, spring onion, roasted pumpkin seeds and continue to layer and mix creating your very own masterpiece.<\/p>\n<p>Drizzle the yoghurt dressing over the top, sprinkle over the pomegranate and coconut as well as some fresh mint and voila!<\/p>\n<p>This dish really does pack it all in, from the variety of vegetables, nutritious bone broth, some quinoa for added protein to the complimentary flavours and the delightful textures. I hope you all enjoy it as much as I did making it and then, of course, sharing it with loved ones.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was provided by Taryn Littleton in our recent FaithfulFood Challenge. I love aubergines for their versatile use in stews, salads and beyond. My parents, who have a beautiful fruit and vegetable garden, often grow them. They are high in fibre and low in&#8230;<\/p>\n","protected":false},"author":7,"featured_media":23540,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5,131],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Taryn Littleton&#039;s roasted aubergine and summer quinoa salad - Faithful To Nature<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.faithful-to-nature.co.za\/blog\/taryn-littletons-roasted-aubergine-summer-quinoa-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Taryn Littleton&#039;s roasted aubergine and summer quinoa salad - Faithful To Nature\" \/>\n<meta property=\"og:description\" content=\"This recipe was provided by Taryn Littleton in our recent FaithfulFood Challenge. I love aubergines for their versatile use in stews, salads and beyond. My parents, who have a beautiful fruit and vegetable garden, often grow them. 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