Easy-to-Make Eggplant and Red Quinoa Salad

24.06.2014 Posted in Red Cooking No Comments

To make an easy and light salad which will make a difference and add bright colors to your daily diet try an Eggplant and Red Quinoa SaladIngredients for Easy-to-Make Eggplant and Red Quinoa Salad


1 large eggplant, sliced into 1 cm rounds

3 tbsp olive oil

140g/5oz red quinoa

500ml/16fl oz hot vegetable stock

200g/8oz cherry tomatoes, halved

A handful of mint leaves, (I prefer basil or cilantro) roughly chopped

100g log firm goat’s cheese, cubed

Juice of ½ lemon

Takes 15 min serves 2:

1. Heat the grill to High. Put the eggplant on a baking sheet, brush with a little of the oil and season. Grill for about 15 minutes until browned and softened, turning and brushing with more oil halfway through.

2. Meanwhile, cook red quinoa in vegetable stock for 12-15 min using 2:1 liquid to quinoa ratio (the stock will make it fluffy and will also Easy-to-Make Eggplant and Red Quinoa Saladmake it taste better). To be honest I had to cook it for at least 30 min. Anyway, you just know when it is cooked.

 Tomatoes, mint (basil or coriander), goat’s cheese and remaining oi3. Mix together the tomatoes, mint (basil or cilantro), goat’s cheese and remaining oil. Fluff up the quinoa with a folk, then stir in the eggplant, tomato mixture and lemon juice and serve.

Enjoy your meal!

Per serving 523 calories

Inspired by a recipe from Good food. 101 Budget dishes. BBC Books. Ed. Jane Hornby, 2009.



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