Spiced aubergine quinoa salad
Serves: 2
Prep time: 5 minsTotal time: 
Photograph by Ria Osborne
Spiced aubergine quinoa salad
Recipe by Lucy Jessop
Serves: 2
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
453Kcal
Fat
15gr
Saturates
2gr
Carbs
61gr
Sugars
16gr
Fibre
11gr
Protein
17gr
Salt
1.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 large aubergine, sliced
- 1 tbsp olive oil
- 1 tsp ras el hanout spice mix, plus a pinch
- 1 x 100g pack pomegranate seeds
- ½ cucumber, halved lengthways and deseeded
- ¼ red onion, finely sliced
- 1 tbsp chopped mint leaves
- 1 x 250g pack ready to eat red and white quinoa
- 4 tsp pomegranate molasses
- 4 tbsp Total 0% Greek yogurt
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the aubergine in a tin lined with baking paper, brush with 2 teaspoons olive oil and sprinkle over the spice mix. Roast for 25-30 minutes.
- In a bowl, add the pomegranate seeds, half the cucumber, sliced into half moons, the onion, half the mint, quinoa, a pinch of ras el hanout and 1 teaspoon pomegranate molasses; season to taste.
- Dice the other half of the cucumber and put in a bowl with the yogurt and remaining mint. Serve the quinoa with the aubergine and cucumber yogurt, and drizzle with the remaining pomegranate molasses.
