Eggplant Quinoa and Feta Salad
- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition facts (per portion)
- Calories: 603
- Carbohydrate Content: 73.3g
- Cholesterol Content: 13mg
- Fat Content: 27.2g
- Fiber Content: 9.2g
- Protein Content: 18.5g
- Saturated Fat Content: 5.2g
- Serving Size: 225g
- Sodium Content: 176mg
- Sugar Content: 3.1g
Eggplant Quinoa and Feta Salad
Ingredients
- Quinoa - 1 cup, uncooked
- Marinated grilled eggplant - 70g
- Spinach - 1 handful
- Cherry tomatoes - 15, yellow
- Danish feta - 60g
- Pine nuts - 20g
- Dried cranberries - 20g, finely chopped
- Salt and black pepper
- Flat leaf parsley - 1 small handful, finely chopped
- Olive oil - 4 tbsp, garlic infused olive oil preferred
- Lemon - 1/2
Instructions
- Cook the quinoa according to the packet instructions. Drain and set aside.
- Remove the eggplant from jar and place onto paper towels. Pat dry thoroughly to remove excess oil. Chop into small cubes.
- Roughly chop the spinach leaves. Quarter the cherry tomatoes.
- Place the quinoa in a large bowl. Add the eggplant. Crumble the Danish feta into the bowl. Add the pine nuts, cranberries and the parsley.
- Drizzle over about 4 tbsp of olive oil, then season well with salt and black pepper. Squeeze in the juice of half the lemon, using a clean hand to catch the seeds.
- Mix well to combine then serve.
