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Spiced Quinoa Salad with Roast Aubergines & Tahini Dressing

The one pot spicy quinoa salad is loaded with bold flavours and healthy ingredients. This easy recipe contains protein, fibre, and vegetables in each delicious spoonful and using our 24cm Lime Green Cast Iron Casserole, flavours are enhanced and cleanup is an absolute breeze.


SERVES 4 | EASY | 45 MINUTES

Things you’ll need:

200g Quinoa
1 Teaspoon cumin seeds
1 Tablespoon olive oil
1 Onion, diced
1 Teaspoon ground coriander
1/2 Teaspoon ground cumin
2 Cloves garlic, crushed
500g Baby aubergines, rinsed and halves
3 – 4 Tablespoons olive oil
1 Teaspoon Moroccan spice
Generous sprinkling of sea salt & grinding of black pepper

For the dressing:

Juice and zest of 1 lemon
3 – 4 Tablespoons olive oil
1/4 Cup tahini

Step 1

To make the quinoa, lightly toast by dry roasting with the cumin seeds in your 20cm Lime Green Cast Iron Casserole until the seeds start to pop, taking care not to let them burn or they will taste bitter. Pour in approximately 4 cups of water and bring to the boil, reduce heat to a simmer, cover and cook for about 15 – 20 minutes until the seeds have cooked, they will have popped open and be puffed. (They will look like mini popcorn as the seed bursts open.)

Step 2

While the quinoa is cooking, cook the aubergines. Arrange on a baking tray, drizzle with olive oil, and season with moroccan spice, sea salt and black pepper, roast until lightly charred and soft, or alternatively fry on your 24cm Non-stick Red Sauté Frying Pan.

Step 3

Once the quinoa is cooked, drain if necessary and set aside. In the pot heat the oil and sauté the onion and garlic until translucent. Add the spices and cook out for 2 minutes, add the cooked quinoa and stir well. Remove from heat and arrange on a platter. Arrange the roasted aubergines over the quinoa, garnish with chopped coriander, pomegranate and fig quarters.

Step 4

To make the dressing, whisk all the ingredients together to combine. Serve with the salad.