Moroccan Quinoa Salad

Serves 4

If you don’t feel like marinating the courgette and aubergine yourself you can find ready-made at most supermarkets (but nothing beats homemade).

• 1  courgette, cut in thin slices
• 1  aubergine, cut in thin slices
•  olive oil
• 1 clove garlic, minced
•  salt
• 1-1/2 cups quinoa
• 1 tablespoon cinnamon
• 1 lemon (squeezed)
• 2 bunches mint leaves
• 1 bunch corriander
• 3 tablespoons raisins
• 2  avocados, cut into 1-inch squares
• 4  small spring onions, chopped
• 1 cup almonds, divided in half, roasted and salted

Instructions:

Start by making the marinated vegetables. Spread out the courgette and aubergine slices in a grill pan or in the oven, a couple of minutes on each side. Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.

Cook the quinoa according to the package but add one tbsp cinnamon in the water. When it’s done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add five tbsp of olive oil into the quinoa. Chop half of the mint leaves, half of the coriander and all the raisins, throw them in the quinoa and toss it around until everything is mixed.

Serve in bowls together with the marinated vegetables, avocado, spring onions, the rest of the mint and coriander and the roasted almonds.