Quinoa Salad with grilled aubergine
  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa salad with grilled aubergine, Greek yogurt & fresh mint

Serves 2; 15 minutes
100 g
green bell pepper 
mint leaves
2 tbsp
Greek yogurt
3 tbsp
olive oil
4 tbsp
olive oil
2 tbsp
balsamic vinegar
1 tsp
lemon juice
clove of garlic
1 tsp
1 tsp
1/2 tsp


Tip: Add a little honey to the Greek yogurt. Very delicious! 




  • Boil the Quinoa according to the instructions on the back of the packaging and then allow to cool in a glass bowl. 
  • Wash the aubergine, cut into ½ cm thick slices, brush with olive oil and grill in the grill pan until golden. 
  • Dice the cucumber and the green bell pepper and add to the Quinoa.
  • Mix the ingredients for the dressing in a small bowl then stir through the Quinoa, cucumber and green bell pepper.
  • Finely chop the mint leaves.
  • Divide the slices of aubergine across two plates and spoon the Quinoa, cucumber and green bell pepper mixture on top.
  • Add a spoonful of yogurt to each plate. 
  • Sprinkle the mint and some freshly ground pepper over the salad.

Nutritional value per person

  • 554 Kcal
  • 36 g Carbohydrates
  • 9 g Protein
  • 40 g Fat
  • 7 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.