Afghan Quinoa Salad with Roasted Vegetables and Herb Dressing

A bright, hearty grain salad inspired by Afghan flavours, built on fluffy quinoa tossed with roasted aubergine, peppers, and tomatoes, then finished with a tangy yoghurt and herb dressing spiked with garlic and lemon. Fresh mint, coriander, and toasted pine nuts bring fragrance and crunch. Serve it warm or at room temperature, on its own or alongside grilled lamb or chicken. It holds beautifully for a day or two, making it a smart make-ahead lunch or picnic dish.

Ingredients

  • 1½ cups quinoa, rinsed well and drained
  • 2¼ cups water
  • 1 large aubergine
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 cups cherry tomatoes
  • 4 tablespoons olive oil, divided
  • to taste fine sea salt
  • to taste black pepper, freshly ground
  • ⅓ cup pine nuts
  • ½ cup plain Greek yoghurt
  • 1 large lemon, juiced
  • 2 cloves garlic
  • ½ teaspoon ground cumin
  • ½ cup fresh mint, roughly chopped
  • ½ cup fresh coriander, roughly chopped
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut 1 large aubergine into 1-inch cubes, leaving the skin on.
  3. Deseed and cut 1 large red bell pepper and 1 large yellow bell pepper into 1-inch pieces.
  4. Halve 2 cups cherry tomatoes.
  5. Spread the aubergine, peppers, and tomatoes on the prepared baking sheet. Drizzle with 3 tablespoons olive oil, season generously with fine sea salt and black pepper, and toss to coat. Spread everything into a single layer.
  6. Roast the vegetables for 25 to 30 minutes, stirring halfway through, until the aubergine is tender and golden at the edges and the peppers have softened and charred a little.
  7. While the vegetables roast, rinse 1½ cups quinoa well in a fine-mesh sieve under cold running water until the water runs clear.
  8. Combine the rinsed quinoa and 2¼ cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, cover with a lid, and cook for 15 minutes.
  9. After 15 minutes, remove the pan from the heat and let it sit, covered, for 5 minutes to steam and finish cooking.
  10. Uncover the quinoa and fluff it with a fork. Spread it out on a large plate or tray to cool slightly while you finish the other components.
  11. While the quinoa steams, toast ⅓ cup pine nuts in a small dry frying pan over medium heat, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Watch them closely so they don't burn. Tip them onto a plate to cool.
  12. Mince 2 cloves garlic finely.
  13. Roughly chop ½ cup fresh mint and ½ cup fresh coriander.
  14. Juice 1 large lemon to get about 3 tablespoons juice.
  15. In a small bowl, whisk together ½ cup plain Greek yoghurt, 3 tablespoons lemon juice (from 1 large lemon), 2 cloves garlic, minced, ½ teaspoon ground cumin, 2 tablespoons extra-virgin olive oil, and a good pinch of fine sea salt and black pepper. Taste and adjust the seasoning, adding more lemon or salt if needed.
  16. Transfer the cooled quinoa to a large mixing bowl. Add the roasted vegetables and any pan juices from the baking sheet, then pour over the yoghurt dressing and toss everything together gently.
  17. Fold in ½ cup roughly chopped fresh mint, ½ cup roughly chopped fresh coriander, and ⅓ cup toasted pine nuts. Taste and season with more fine sea salt, black pepper, or lemon juice as needed.
  18. Serve warm or at room temperature. The salad can be made a few hours ahead and refrigerated, but bring it back to room temperature and give it a gentle toss before serving.