Quinoa, Eggplant, and Mint Salad
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Quinoa | 200g |
| Eggplant (aubergine) | 250g |
| Cherry Tomatoes | 250g |
| Red Onion | 50g |
| Water | 40g |
| Extra Virgin Olive Oil | 10g |
| Arugula (Rocket) | 20g |
| Feta Cheese | 60g |
| Fresh Mint | To taste |
| Sea Salt | To taste |
| Black Pepper | To taste |
Instructions:
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Prepare the Eggplant: Start by washing and trimming the eggplants. Slice them into rounds and then cube them. Heat some olive oil in a large pan over medium-high heat. Sautรฉ the eggplant cubes until golden and tender, about 5-6 minutes. Make sure to stir occasionally to ensure even cooking.
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Prepare the Cherry Tomatoes and Onion: While the eggplants are cooking, wash the cherry tomatoes and cut them into quarters. Peel and thinly slice the red onion. Add them to the pan with the eggplant, stirring gently to combine. Season with salt and pepper to taste. Cook for another 5-6 minutes until the vegetables are softened and fragrant.
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Add Mint: Once the mixture is cooked, remove the pan from the heat. Tear a handful of fresh mint leaves and stir them into the vegetable mix. The heat will release the oils in the mint, giving the dish a lovely, aromatic flavor.
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Cook the Quinoa: While the vegetables are cooking, rinse the quinoa under cold water. In a separate pot, bring water to a boil and cook the quinoa according to package instructions. Once cooked, drain the quinoa and rinse it under cold running water to cool it down.
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Assemble the Dish: In a large mixing bowl, combine the cooked quinoa with the eggplant, tomatoes, and onion mixture. Add the arugula and gently toss to combine. Crumble the feta cheese on top and give it another gentle toss. Taste and adjust the seasoning with additional salt and pepper if needed.
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Serve or Store: The Quinoa, Eggplant, and Mint Salad is now ready to be served. It can be enjoyed immediately or stored in jars for a portable lunch or meal prep. If you’re packing it for lunch, a 70cl jar works perfectly for individual servings.
Pro Tip: This dish can be served warm or cold, making it versatile for various occasions. The fresh mint adds a refreshing note that complements the richness of the eggplant and the creaminess of the feta cheese. Perfect for a light lunch or as a hearty side dish!
Enjoy your delicious Quinoa, Eggplant, and Mint Salad, a simple yet flavorful recipe that’s perfect for meal prepping or a fresh and healthy meal at any time of day.
