Mediterranean Vegetable Quinoa Salad

Ingredients

• 1 large eggplant (sliced) - باذنجان رومي
• 2 medium zucchini (sliced) - كوسة
• 2 large bell peppers (red & yellow) - فلفل ملون
• 2 tablespoon olive oil - زيت زيتون
• 2 medium garlic cloves (minced) - فصوص ثوم
• 1 cup quinoa - كينوا
• 2 cup water - ماء
• 2 tablespoon pine nuts - صنوبر
• 2 tablespoon parsley (chopped) - بقدونس
• 1 handful baby spinach (or regular baladi spinach) - سبانخ صغيرة
• 1/2 can chickpeas (half 400 gram can) - حمص
• DRESSING:
• 4 tablespoon balsamic vinegar - الخل البلسمي
• 2 tablespoon pomegranate molasses - دبس رمان

Step by step

1. Slice the eggplants and zucchini into medium-thick circles. Cut bell peppers into strips. Mix olive oil with sea salt, freshly cracked black pepper and minced garlic. Rub cut veggies with the olive oil mix.
2. Arrange the veggies as a single layer on a roasting pan and place in a 180C oven for 30 minutes, turning the veggies half way through, until soft.
3. Wash quinoa, then place it in a medium pot covered with water and bring it to a boil. When it boils, lower heat to a minimum, cover and leave to simmer for 15 to 20 minutes. It is done when the water is absorbed and the quinoa is tender and fluffy. Set aside to cool.
4. In the meantime, toast pine nuts in a dry pan on medium heat for about 3 minutes, shaking the pan occassionaly. Set aside.
5. To prepare the dressing, mix balsamic vinegar with pomegranate molasses in a small jar and shake.
6. Make sure roasted vegetables and quinoa have cooled a little before assembling so the spinach and parsley stay green and fresh.
7. Place quinoa in a large bowl. Add roasted vegetables, chickpeas, chopped parsley and hand-torn spinach. Gently mix. Drizzle dressing, and sprinkle pine nuts on top.