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Quinoa Eggplant Tomato Mozzarella Salad +12M recipe
  • 1/2 eggplant peeled
  • 2 cups cooked quinoa
  • 3 tomatoes
  • 1 small burrata mozzarella
  • 3 tbsp pine nuts
  • 6 leaves basil
  • 3 tbsp extra virgin olive oil
  • pinch salt
  1. Peel the eggplant and chop it in small cubes

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

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

  4. 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. 

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

  6. Chop the basil leaves finely

  7. Cut the burrata in pieces

  8. 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.