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
- Baby Tomatoes
- Danish-style Feta
- Mayo
- Medium Curry Powder
- NOMU Indian Rub
- Piquanté Peppers
- Quinoa
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
KEEN ON QUINOA
Preheat the oven to 220°C. Place the rinsed quinoa in a pot with 150ml 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 pieces 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 drained feta, the quarters tomatoes, the drained peppers, the roasted aubergine and the shredded leaves. Season and set aside.
HELP YOURSELF, CHEF!
Serve up the loaded quinoa salad and drizzle with the curried mayo. Garnish with the toasted seeds and dig in!
Quinoa - 75ml
Aubergine - 250g
NOMU Indian Rub - 10ml
Sunflower Seeds - 10g
Mayo - 40ml
Medium Curry Powder - 5ml
Danish-style Feta - 30g
Baby Tomatoes - 80g
Piquanté Peppers - 20g
Salad Leaves - 20g
KEEN ON QUINOA
Preheat the oven to 220°C. Place the rinsed quinoa in a pot with 300ml 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 pieces 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 drained feta, the quarters tomatoes, the drained peppers, the roasted aubergine and the shredded leaves. Season and set aside.
HELP YOURSELF, CHEF!
Serve up the loaded quinoa salad and drizzle with the curried mayo. Garnish with the toasted seeds and dig in!
Quinoa - 150ml
Aubergine - 500g
NOMU Indian Rub - 20ml
Sunflower Seeds - 20g
Mayo - 80ml
Medium Curry Powder - 10ml
Danish-style Feta - 60g
Baby Tomatoes - 160g
Piquanté Peppers - 40g
Salad Leaves - 40g
KEEN ON QUINOA
Preheat the oven to 220°C. Place the rinsed quinoa in a pot with 450ml 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 pieces 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 drained feta, the quarters tomatoes, the drained peppers, the roasted aubergine and the shredded leaves. Season and set aside.
HELP YOURSELF, CHEF!
Serve up the loaded quinoa salad and drizzle with the curried mayo. Garnish with the toasted seeds and dig in!
Quinoa - 225ml
Aubergine - 750g
NOMU Indian Rub - 30ml
Sunflower Seeds - 30g
Mayo - 125ml
Medium Curry Powder - 15ml
Danish-style Feta - 90g
Baby Tomatoes - 240g
Piquanté Peppers - 60g
Salad Leaves - 60g
KEEN ON QUINOA
Preheat the oven to 220°C. Place the rinsed quinoa in a pot with 600ml 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 pieces 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 drained feta, the quarters tomatoes, the drained peppers, the roasted aubergine and the shredded leaves. Season and set aside.
HELP YOURSELF, CHEF!
Serve up the loaded quinoa salad and drizzle with the curried mayo. Garnish with the toasted seeds and dig in!
Quinoa - 300ml
Aubergine - 1kg
NOMU Indian Rub - 40ml
Sunflower Seeds - 40g
Mayo - 160ml
Medium Curry Powder - 20ml
Danish-style Feta - 120g
Baby Tomatoes - 320g
Piquanté Peppers - 80g
Salad Leaves - 80g
Woolies Products in this dish
