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
This vibrant Summery Quinoa Salad is packed with fresh flavours and textures, making it a perfect side dish for any summer meal. Roasted eggplant adds a smoky sweetness, while quinoa provides a satisfying protein punch. Cherry tomatoes, baby spinach, and red onion bring pops of colour and freshness, and the whole dish is tied together with a light and tangy dressing. Topped with crumbed feta cheese and toasted sunflower seeds for added richness and crunch, this salad is sure to impress!
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:
