Quinoa Salad
2 servings
60 minutes
Quinoa salad is a harmony of flavors and textures, where the softness of the grain combines with the spiciness of roasted eggplant and the freshness of spinach. Quinoa, an ancient grain from South America, adds nutrition and lightness to the dish. Eggplant, sautéed with aromatic spices, reveals a rich, almost smoky depth of flavor. Feta added at the end brings a salty note that perfectly complements the fresh green leaves. Garlic and oregano finish the composition with subtle spicy accents. This salad is not only aesthetic but also versatile—it can be served as a light dinner or as a side dish to main courses. Ideal for those who appreciate a balance of taste, health benefits, and sophistication.
1
Boil quinoa, slice the eggplant, crush the garlic, and crumble the feta.
- Quinoa: 1.5 glass
- Eggplants: 1 piece
- Garlic: 2 cloves
- Low fat feta cheese: 30 g
2
Drizzle the eggplant with 2 tablespoons of oil, season with pepper. Add oregano. Sauté the vegetable in a pan.
- Eggplants: 1 piece
- Olive oil: 3 tablespoons
- Ground black pepper: to taste
- Oregano: to taste
3
In another dish, heat the oil and sauté 1 clove of garlic over low heat.
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
4
Increase the heat, add the eggplant and spinach. Stirring, cook for 1.5 - 2 minutes.
- Eggplants: 1 piece
- Fresh spinach leaves: 300 g
5
Remove from the stove, add the grain and remaining garlic. Sprinkle with feta.
- Quinoa: 1.5 glass
- Garlic: 2 cloves
- Low fat feta cheese: 30 g