Quinoa, Eggplant, Cheese and Spinach Salad

Ingredients

• Quinoa1 cup (200 g)
• Eggplant1 cup (90 g)
• Garlic1 clove (3 g)
• Spinach1.5 cup (45 g)
• Cheese2 slice (50 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Dice the eggplant and chop the garlic.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour half the oil and spread.

4. 4

   Step 4

   Add the eggplant, the garlic and salt and pepper. Stir-fry for 5 minutes over medium heat and add some water.

5. 5

   Step 5

   Cover and let cook for 7-10 minutes until the eggplant is softened.

6. 6

   Step 6

   Add the spinach leaves previously washed and cut. Add salt and pepper.

7. 7

   Step 7

   Cover and cook for 1 minute until it reduces its size. Turn off.

8. 8

   Step 8

   Add the quinoa with the remaining oil and mix well. Season to taste.

9. 9

   Step 9

   Add the shredded cheese and serve. You can use white/fresh, cottage, ricotta or mozzarella cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Eggplant, Cheese and Spinach Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.