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!
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!
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!
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!
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, Baby Tomatoes, Danish-style Feta, Mayo, Medium Curry Powder, NOMU Indian Rub, Piquanté Peppers, Quinoa, Salad Leaves, Sunflower Seeds
What is the nutritional information of Aubergine, Feta & Quinoa Salad?
Calories: 772, Carbs: 81 grams, Fat: grams, Protein: 22.2 grams, Sugar: 21.7 grams, Salt: 895 grams
How do I prepare Aubergine, Feta & Quinoa Salad?
HELP YOURSELF, CHEF!: Serve up the loaded quinoa salad and drizzle with the curried mayo. Garnish with the toasted seeds and dig in! 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. 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 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). 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.
What should be prepared from my kitchen to make Aubergine, Feta & Quinoa Salad?
Aubergine, Baby Tomatoes, Danish-style Feta, Mayo, Medium Curry Powder, NOMU Indian Rub, Piquanté Peppers, Quinoa, Salad Leaves, Sunflower Seeds
How many calories does Aubergine, Feta & Quinoa Salad have?
772 calories
How much fat content does Aubergine, Feta & Quinoa Salad have?
grams
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