thrive recipes

Quinoa & Eggplant Salad

This salad is fantastic as a side or a main dish! Grilled eggplants are one of our absolute favourites. If you’re lucky enough to have access to a BBQ, try grilling them on there. They’ll taste amazing!

quinoa & eggplant salad

Servings: 6
Calories: 229kcal


  • 1 eggplant, cut into 1 cm slices
  • 1/2 cup quinoa
  • 1 small red onion, finely sliced
  • 1 tbsp apple cider vinegar
  • 1 tsp stevia-erythritol blend
  • a pinch of salt
  • 100 g rocket
  • 1 bunch of dill
  • Seeds of 1 pomegranate, if available
  • 1/4 cup parsley
  • 1/4 cup coriander
  • juice of 1 lemon
  • 2 tbsp tahini
  • 1 tbsp coconut yoghurt
  • 1/4 cup of olive oil


  • First, give the quinoa a thorough wash to remove the bitter coating on the outside. Then, place in a saucepan and cover with water. Place on a medium heat and bring to the boil. Cook for 10 to 15 minutes, or until tender. Drain and place to one side.
  • Meanwhile, take the thinly sliced onion and place in a small dish. Coat with vinegar, stevia and salt. Toss through and place to one side.
  • Lightly oil a pan with olive oil. Cook the eggplant over a medium heat in a thick based pan, turning every couple of minutes until cooked through.
  • To make the dressing, place all ingredients in a blender or food processor and blitz to combine. Check consistency, if very thick, add a dash of water to thin a little.
  • To serve, toss the rocket, quinoa and onion mixture together and lay onto a serving dish. Top with the eggplant and torn dill. Drizzle over the herb dressing. Sprinkle with pomegranate seeds, if available.


Calories: 229kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 31mg | Potassium: 828mg | Fiber: 5g | Sugar: 4g | Vitamin A: 24% | Vitamin C: 78.7% | Calcium: 17.8% | Iron: 32.1%

Recipe Notes

Pomegranates are a fantastic source of polyphenols that can reduce inflammation, and even lower blood pressure. They’re delicious on salads, granola and roasted vegetables.