Eggplant, Quinoa & Feta Salad
https://foodloversmarket.co.za/recipes/eggplant-quinoa-feta-salad/
Quinoa (keen-wah) is an ancient, higher protein grain that has gained popularity in more recent years. Roasted eggplant (aubergine or brinjal) absorbs the flavours, and is paired with crunchy quinoa, baby spinach, tomatoes, creamy feta and a sprinkle of toasted sunflower seeds then drizzled with a homemade honey and mustard dressing, making this salad packed with nutrition. This roasted brinjal salad is easy to make and can be a vegetarian main or side dish in spring and summer.  Simple, delicious, and full of good stuff 🌱
Cooking Methods
- Roasting
Serves
6Prep Time
15 minutesCooking Time
30 minutesIngredients
For the Salad:
- 2 large eggplants, cut into 2 cm cubes
- 30ml (2 Tbsp) olive oil
- Salt and pepper, to taste
- 200g baby spinach
- 250ml (1 cup) quinoa, cooked
- 250g cherry tomatoes, halved
- ¼ red onion, finely chopped
- 125ml (1/2 cup) feta, crumbled
- 30ml (2 Tbsp) sunflower seeds, toasted
For the Dressing:
- 60ml (1/4 cup) olive oil
- 30ml (2 Tbsp) lemon juice
- 10ml (2 tsp) honey
- 5ml (1 tsp) whole grain mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Directions
For the Salad:
- Preheat your oven to 180°C. Place the cubed eggplant on a roasting tray and drizzle with the olive oil and seasoning. Rub the oil into the eggplant and roast for 30 minutes or until golden brown.
- In a large serving dish, layer the baby spinach, quinoa, cherry tomatoes, roasted eggplant, red onion, and crumbled feta. Finish with a drizzle of the dressing and a sprinkle of the toasted sunflower seeds.
- In a medium sized bowl, combine all the ingredients together and mix well.
For the Dressing:
Notes
What else can I make with aubergines (brinjals or eggplant?)
To start, learn all about aubergines, what they are and how to cook them, read this Aubergine 101 article. And if you already love a brinjal, then try out some of these tasty recipes:
