Capsicum & Eggplant Quinoa Pesto Salad

Using seasonal ingredients this summer to keep your weekly budget low! Roasting the capsicum whole gives it an amazing flavour! I made basil pesto from scratch but if you don’t have time, get this one from the supermarket. Gluten free, could be dairy free if you leave the feta out and swap the parmesan in pesto to nutritional yeast flakes.

Capsicum & Eggplant Quinoa Pesto Salad



Prep time




  • 1 cup quinoa

  • 5 capsicums

  • 1 eggplant, chopped

  • 400g cherry tomatoes, halved

  • Large bag of spinach

  • 1 head broccoli, chopped into florets

  • 1 avocado, chopped

  • 50g feta, crumbled

  • 1 medium kumara, chopped

  • Extra virgin olive oil

  • For the Basil Pesto
  • Large handful of fresh basil

  • 50g parmesan

  • 1/3 cup cashews

  • 1/3-1/2 cup olive oil

  • Juice of 1 lemon

  • Salt & Pepper


  • Pre-heat the oven to 180 degrees Celsius. Place the capsicum (whole) on a roasting tray. Drizzle with olive oil then place in the oven to cook 20 minutes each side. Once slightly charred, place in a bowl and cover with cling wrap. Put aside.
  • Place the eggplant, kumara and broccoli on the roasting tray. Drizzle with olive oil and bake in oven for 20 minutes until eggplant is cooked. Season to taste.
  • Cook the quinoa as per instructions on packet.
  • To make the basil pesto, add all ingredients into a blender or nutri bullet and blend until smooth. Season to taste and add extra oil if needed.
  • Place all ingredients into a salad bowl and mix to combine. Serve with basil pesto drizzled on top or on the side. Keep basil pesto stored in fridge for up to 2 weeks or freezer for a month.

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