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 Warm Spicy Salad in Asian style Recipe
Another quinoa salad from my collection, delicious, beautiful and healthy. Very tasty salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Boil the quinoa as indicated on the package. Cut the eggplant into cubes, sprinkle with salt and let it stand for half an hour so that the bitterness goes away. After half an hour, rinse under cold water.
    Boil the quinoa as indicated on the package. Cut the eggplant into cubes, sprinkle with salt and let it stand for half an hour so that the bitterness goes away. After half an hour, rinse under cold water.
  2. Fry the eggplant cubes in olive oil until half cooked (5 minutes) and transfer to a separate bowl.
    Fry the eggplant cubes in olive oil until half cooked (5 minutes) and transfer to a separate bowl.
  3. Finely chop the onion, chop the garlic and dice the pepper.
    Finely chop the onion, chop the garlic and dice the pepper.
  4. In the same pan where the eggplants were fried, fry the onion until transparent, add garlic and pepper and fry everything together for another 3-4 minutes.
    In the same pan where the eggplants were fried, fry the onion until transparent, add garlic and pepper and fry everything together for another 3-4 minutes.
  5. Dilute the curry paste in 1/2 cup of water, add onion and pepper and add soy sauce. Mix everything together. Curry paste can be of different sharpness, so adjust the amount to your liking.
    Dilute the curry paste in 1/2 cup of water, add onion and pepper and add soy sauce. Mix everything together. Curry paste can be of different sharpness, so adjust the amount to your liking.
  6. Chop the green onions. Add half of the eggplant and half of the green onion to the pan. Mix everything and cook on low heat for about 10 minutes, until the eggplants are ready and the excess liquid evaporates. Eggplants should not be too soft and fall apart.
    Chop the green onions. Add half of the eggplant and half of the green onion to the pan. Mix everything and cook on low heat for about 10 minutes, until the eggplants are ready and the excess liquid evaporates. Eggplants should not be too soft and fall apart.
  7. When the vegetables are ready and the excess liquid has evaporated, turn off and add the cooked quinoa. Mix everything together.
    When the vegetables are ready and the excess liquid has evaporated, turn off and add the cooked quinoa. Mix everything together.
  8. Add 1 tsp sesame oil. If necessary, add more salt and mix everything well again.
    Add 1 tsp sesame oil. If necessary, add more salt and mix everything well again.
  9. Sprinkle with the remaining green onions and sesame seeds and serve.
    Sprinkle with the remaining green onions and sesame seeds and serve.
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