Quinoa and Aubergine Salad

This is an ideal work lunch as you can make a big batch and eat it over a few days.

Ingredients

  • 100g quinoa
  • 1 vegetable stock cube
  • 3 Aubergines
  • 2 Tomatoes
  • Sumac
  • Handful of pine nuts
  • Zest and juice of 2 lemons
  • Handful of parsley
  • Handful of mint
  • 2 tablespoons of capers
  • Half a block of feta cheese
  • Handful of black olives

Method:

Quinoa

Boil the quinoa with approx equal parts water and a vegetable stock cube for about 20mins and the quinoa absorbs all the water. Fluff then leave to cool.

Aubergine

Cut the aubergine into batons and place into a baking tray. Sprinkle liberally with sumac and salt and drizzle in olive oil. Mix then place in the oven for 20-30 mins at 220°c. Allow to cool before adding to the salad.

Assembly

Finely chop the mint, parsley, tomatoes, feta and half the olives. Add to a bowl along with all the other ingredients and mix. Serve on it’s own with a drizzle of tahini or with some crusty bread and yoghurt. Some pomegranate could work really nicely with this too.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s