Quinoa, eggplant and chickpea salad

by Vashte on January 22, 2012


  • 1 cup water
  • ½ cup quinoa
  • 1 x Large eggplant, chopped
  • Rice Bran Oil
  • 1 x Small onion chopped
  • 1 tspn crushed garlic
  • 2 tspns ground coriander
  • ½ tspn ground cinnamon
  • ½ tspn ground cardamon
  • ½ tspn garam marsala
  • 400g can chickpeas, drained and rinsed
  • ½ cup each of fresh coriander, and parsely chopped.
  • Sea Salt to taste


  • ½ cup plain thick Greek style yoghurt
  • 2 Tblspns chopped mint
  • 1 tspn ground cumin

How to make it work:

  1. In a strainer wash the quinoa under running water then dry fry in a hot pan until fragrant. Place the water into a saucepan, bring to the boil and stir in the quinoa. Simmer covered until all water has evaporated. Remove from heat, fluff with a fork and leave for antoher 10 minutes.
  2. Heat the rice bran oil in a fry pan and fry the onion gently until very soft, then add the garlic and ground spices. Cook for a few minutes more. Add the eggplant to the pan and cook, stirring, until golden brown, adding extra oil if necessary. Add the chickpeas, and stir till heated through. Remove the pan from the heat and stir through the coriander, parsely and quinoa. Season to taste with salt.
  3. To make the dressing, in a bowl combine the yoghurt, mint and cumin then mix.
  4. Serve the salad warm or at room temperature drizzled with dressing.

Serves 4.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: