Quinoa is loaded with creamy feta, tangy tomato, oven-roasted aubergine, sweet piquanté peppers & fresh greens. Dollop with a curry-infused mayo, sprinkle with toasted sunflower seeds, and start savouring your delicious dinner, Chef!
Aubergine, Feta & Quinoa Salad
Aubergine, Feta & Quinoa Salad
with curried mayo
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Aubergine
- Danish-style Feta
- Medium Curry Powder
- NOMU Indian Rub
- Piquanté Peppers
- Quinoa
- Salad Leaves
- Sunflower Seeds
- Tomato
- Tomatoes
- Vegan Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
KEEN ON Quinoa
Preheat the oven to 220°C. Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NOMU-SPICED AUBS
Spread the Aubergine on a roasting tray, coat in oil, the NOMU rub, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY MAYO
In a small bowl, combine the mayo with the curry powder (to taste). Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
FOR THE FLAVOUR
When the Quinoa is done, toss with the feta, the Tomatoes, the peppers, the roasted Aubergine and the salad leaves. Season and set aside.
HELP YOURSELF, CHEF!
Serve up the loaded Quinoa salad and drizzle with the curried mayo. Garnish with the seeds and dig in!
KEEN ON Quinoa
Preheat the oven to 220°C. Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NOMU-SPICED AUBS
Spread the Aubergine on a roasting tray, coat in oil, the NOMU rub, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY MAYO
In a small bowl, combine the mayo with the curry powder (to taste). Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
FOR THE FLAVOUR
When the Quinoa is done, toss with the feta, the Tomatoes, the peppers, the roasted Aubergine and the salad leaves. Season and set aside.
HELP YOURSELF, CHEF!
Serve up the loaded Quinoa salad and drizzle with the curried mayo. Garnish with the seeds and dig in!
KEEN ON Quinoa
Preheat the oven to 220°C. Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NOMU-SPICED AUBS
Spread the Aubergine on a roasting tray, coat in oil, the NOMU rub, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY MAYO
In a small bowl, combine the mayo with the curry powder (to taste). Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
FOR THE FLAVOUR
When the Quinoa is done, toss with the feta, the Tomatoes, the peppers, the roasted Aubergine and the salad leaves. Season and set aside.
HELP YOURSELF, CHEF!
Serve up the loaded Quinoa salad and drizzle with the curried mayo. Garnish with the seeds and dig in!
KEEN ON Quinoa
Preheat the oven to 220°C. Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NOMU-SPICED AUBS
Spread the Aubergine on a roasting tray, coat in oil, the NOMU rub, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY MAYO
In a small bowl, combine the mayo with the curry powder (to taste). Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
FOR THE FLAVOUR
When the Quinoa is done, toss with the feta, the Tomatoes, the peppers, the roasted Aubergine and the salad leaves. Season and set aside.
HELP YOURSELF, CHEF!
Serve up the loaded Quinoa salad and drizzle with the curried mayo. Garnish with the seeds and dig in!
Frequently Asked Questions
What is the preparation time for Aubergine, Feta & Quinoa Salad?
The preparation time for Aubergine, Feta & Quinoa Salad with curried mayo is between 15 and 35 minutes.
What is the total time required to make Aubergine, Feta & Quinoa Salad with curried mayo?
The total time required to make Aubergine, Feta & Quinoa Salad with curried mayo is between 35 and 55 minutes.
How many servings does Aubergine, Feta & Quinoa Salad provide?
4 servings
What are the main ingredients in Aubergine, Feta & Quinoa Salad?
Aubergine, Danish-style Feta, Medium Curry Powder, NOMU Indian Rub, Piquanté Peppers, Quinoa, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes, Vegan Mayo
What is the nutritional information of Aubergine, Feta & Quinoa Salad?
Calories: 776, Carbs: 83 grams, Fat: grams, Protein: 22.4 grams, Sugar: 24.1 grams, Salt: 887 grams
How do I prepare Aubergine, Feta & Quinoa Salad?
KEEN ON QUINOA: Preheat the oven to 220°C. Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. HELP YOURSELF, CHEF!: Serve up the loaded quinoa salad and drizzle with the curried mayo. Garnish with the seeds and dig in! FOR THE FLAVOUR: When the quinoa is done, toss with the feta, the tomatoes, the peppers, the roasted aubergine and the salad leaves. Season and set aside. CURRY MAYO: In a small bowl, combine the mayo with the curry powder (to taste). Season and loosen with water in 5ml increments until drizzling consistency. Set aside. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. NOMU-SPICED AUBS: Spread the aubergine on a roasting tray, coat in oil, the NOMU rub, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Aubergine, Feta & Quinoa Salad?
Aubergine, Danish-style Feta, Medium Curry Powder, NOMU Indian Rub, Piquanté Peppers, Quinoa, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes, Vegan Mayo
How many calories does Aubergine, Feta & Quinoa Salad have?
776 calories
How much fat content does Aubergine, Feta & Quinoa Salad have?
grams
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