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Print Recipe
Warm Spicy Salad in Asian style Recipe
Another quinoa salad from my collection, delicious, beautiful and healthy. Very tasty salad.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Boil the quinoa as indicated on the package. Cut the eggplant into cubes, cover with salt and let it stand for half an hour to remove the bitterness. After half an hour, rinse under cold water.
    Boil the quinoa as indicated on the package. Cut the eggplant into cubes, cover with salt and let it stand for half an hour to remove the bitterness. 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 eggplant was fried, fry the onion until transparent, add the garlic and pepper and fry all together for another 3-4 minutes.
    In the same pan where the eggplant was fried, fry the onion until transparent, add the garlic and pepper and fry all together for another 3-4 minutes.
  5. Spread the curry paste in 1/2 Cup of water, pour in the onion and pepper, and add the soy sauce. Mix everything. Curry paste can be of different sharpness, so adjust the amount to your taste.
    Spread the curry paste in 1/2 Cup of water, pour in the onion and pepper, and add the soy sauce. Mix everything. Curry paste can be of different sharpness, so adjust the amount to your taste.
  6. Cut the green onions. Add half the eggplant and half the green onion to the pan. Mix everything and cook on a low heat for about 10 minutes until the eggplant is ready and the excess liquid evaporates. Eggplant should not be too soft and fall apart.
    Cut the green onions. Add half the eggplant and half the green onion to the pan. Mix everything and cook on a low heat for about 10 minutes until the eggplant is ready and the excess liquid evaporates. Eggplant 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.
    When the vegetables are ready and the excess liquid has evaporated, turn off and add the cooked quinoa. Mix everything.
  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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