Lukewarm quinoa-bean salad

Name: lukewarm quinoa-bean salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 275 g Quinoa; 2 eggplant; 3 el traditional olive oil; 50 g unroasted hazelnuts; 740 g Chop bean mix kidney, brown and white beans in pot; 147,5 g semi sundried tomatoes; 250 g smoked chicken strips; 80 g chilled baby kale

Salad of quinoa, eggplants, hazelnuts, beans, dried tomatoes, smoked chicken strips and baby kale.

Ingredients

Directions

Boil the quinoa in 8 min. Until done, drain and keep warm. Meanwhile cut the aubergines into slices of 1 cm thick.
Heat the oil in a frying pan and fry the eggplant over medium heat for 10 minutes. Times regularly. Season with pepper and salt.
In the meantime, heat a skillet without oil or butter and toast the hazelnuts for 3 minutes on medium heat. Allow to cool and chop roughly.
Let the beans drain in the meantime. Let the tomatoes drain and collect 2 tbsp of the oil.
Mix the quinoa with the beans, dried tomatoes, collected oil, chicken strips and baby kale.
Spread the quinoa-bean mixture over the plates and garnish with the eggplant and hazelnuts.