Peel the eggplant and chop it in small cubes

Peel and remove the seeds from the tomatoes. Chop them in small pieces

Steam the eggplant and the tomatoes for 8 min. Set them apart

Rinse the quinoa under running water. In a pan add 1 cup uncooked quinoa and 2 cups water. Bring to boil, reduce to simmer, cover and simmer for 15 min. 

In a pan roast the pine nuts. Mince them finely.

Chop the basil leaves finely

Cut the burrata in pieces

In a bowl combine all the ingredients: cooked quinoa + steamed eggplant and tomatoes + burrata in pieces + pine nuts + basil + pinch of salt + drizzle of extra virgin olive oil. Serve warm or cold.