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Quinoa Eggplant Sabich Salad



1 Cup quinoa mixed colors

2 cups boiling water

1 tsp olive oil

pinch of salt

1 eggplant sliced into cubes

1 Tablespoon olive oil

1/2 tablespoon dried oregano

Salt & Pepper

1 Tablespoon fresh mint

1 purple onion chopped

1 cup cucumbers chopped

1 cup chopped tomaotes

1 Cup chick peas

optional 1 hard boiled egg

tehina dressing from above



Cook the quinoa according to the instructions on the package. Mix the cubed eggplant with the olive oil, oregano and salt and pepper and bake at 200C until golden. Mix together the cooked quinoa an eggplant with the remaining ingredients and serve.  


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