Chargrilled vegetable and quinoa salad

This simple chargrilled vegetable salad contains a vibrant mix of bullhorn peppers and sweet potato.

Recipe «Chargrilled vegetable and quinoa salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2/3 cup SunRice rice and quinoa, 1 orange sweet potato, peeled, 1 eggplant, trimmed, 1 large red bullhorn pepper, 1 large green bullhorn pepper , 1/3 cup olive oil, 1 1/2 tbsp lemon juice, 1/4 cup fresh coriander leaves , Sour cream and mild paprika, to serve.

Ingredients:

• 2/3 cup SunRice rice and quinoa 
• 1 orange sweet potato, peeled 
• 1 eggplant, trimmed 
• 1 large red bullhorn pepper 
• 1 large green bullhorn pepper 
• 1/3 cup olive oil 
• 1 1/2 tbsp lemon juice 
• 1/4 cup fresh coriander leaves 
• Sour cream and mild paprika, to serve 

Instructions

1. Cook rice and quinoa blend following absorption method on packet. Transfer to a heatproof bowl.
2. Meanwhile, slice sweet potato into 1cm-thick rounds. Cut each round into quarters. Place in a bowl. Repeat with eggplant and place in a separate bowl. Halve peppers lengthways. Remove seeds and membrane. Cut into 1cm-thick slices. Place in a separate bowl.
3. Add 1 tablespoon of water to the sweet potato. Cover with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until almost tender. Drain well.
4. Heat barbecue hot plate on medium-high heat. Add 1 tablespoon oil to sweet potato. Season with salt and pepper. Toss to coat. Place sweet potato on hot plate. Cook for 3 minutes each side or until tender. Add to rice mixture. Repeat with eggplant and 1 tablespoon oil, salt and pepper. Add another tablespoon oil to peppers. Season with salt and pepper. Toss to coat. Cook, tossing, for 3 to 4 minutes or until tender. Add to rice mixture with lemon juice and remaining oil. Toss to combine.
5. Serve topped with coriander and sour cream sprinkled with paprika.