Warm salad with quinoa and eggplant

Delicate pieces of baked vegetables, salted feta and herbs - this quinoa salad will appeal to lovers of Mediterranean cuisine.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 40 minutes

Ingredients

• Quinoa 70 g
• Water 150 ml
• Large eggplant 1 piece
• Olive oil 3 tbsp spoons
• Salt to taste
• Ground black pepper to taste
• Garlic 2 cloves
• Young spinach 300 g
• Feta 50 g

Cooking method

• Rinse the quinoa with water, bring to a boil and cook until cooked for 15 minutes.

  How to cook quinoa the right way

• Cut the eggplant into small cubes. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste.

• Preheat oven to 220 ° C. Cover a baking sheet with foil and place the eggplant on it.

• Bake vegetables for 20-25 minutes until tender. Stir the pieces 10 minutes until tender.

• Peel and chop the garlic. Heat 1 tablespoon olive oil in a skillet, add half the garlic and spinach. Cook for 1-2 minutes, until the herbs are tender.

• Add the eggplant to the spinach pan, stir and turn off the heat.

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• Combine vegetables with quinoa and a second clove of garlic, and season with salt to taste.

• Place on a serving platter and sprinkle with crumbled feta on top.

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