Quinoa and grilled aubergine salad

For 4 people
  1. Bring a large volume of water to the boil and cook the quinoa according to the instructions on the package. Set aside to cool.
  2. Cut the aubergines into rounds.
  3. Peel and coarsely chop the onion. Finely chop the garlic.
  4. In a frying pan, heat the Cauvin Selection organic unfiltered olive oil.
  5. Sauté the onion and garlic, then grill the aubergines. Set aside to cool.
  6. In a salad bowl, mix the quinoa, aubergines, dried tomatoes, baby spinach and feta cheese.
  7. Prepare the vinaigrette by mixing the Cauvin organic flaxseed oil, balsamic vinegar and mustard in a bowl.
  8. Incorporate into the salad. Add salt and pepper to taste.
  9. Your salad is ready to serve!
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