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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

Prep time
15 minutes
Cooking time
30 minutes

Additional 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:

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