Directions

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  1. Rinse the quinoa and then place in a pot of water. Bring the water to a boil and then reduce to medium flame and cook for 10-15 mins. When all the water dries out, turn off the heat and leave covered for 10 mins. Open the lid and fluff with a fork. Cool to room temperature.
  2. Preheat oven to 200C.
  3. Chop the eggplant into 2-3cm cubes (large chunks). Place in a lined baking tray. Drizzle with olive oil, minced garlic, salt and pepper. Stir to mix and bake for 30 mins. Cool to room temperature.
  4. Cut the capsicums into thin strips. Split the cherry tomatoes in half. Crumble the feta.
  5. Prepare the dressing: mix together the sugar, 4 tbsp olive oil, lemon juice, mustard, oregano, salt and pepper. 
  6. Toss everything together just before serving.

 

Notes:

  • I use tri-colour quinoa from Coles. It makes for a prettier salad 🙂
  • If you don’t have (or like) quinoa, you can substitute it with black lentils.