Quinoa and Aubergine Salad

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


  • 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



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.


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.


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.


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