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Miso Eggplant & Quinoa Salad

Updated: Apr 7, 2021

Gluten & Wheat-free, Nut-free, Lactose & Dairy-Free, Vegan


Red Tractor Tri Colour Quinoa is often referred to as a grain but it is actually a seed and such a great gluten-free alternative to pasta, bulger wheat and cous cous. Quinoa contains all of the essential amino acids and is there for a good source of protein and it is also high in fibre.


1 large Eggplant

2 big handfuls of Baby Spinach

1 tin Chickpeas, drained and rinsed

1 punnet Cherry Tomatoes, cut in half

1tbsp Red Tractor Hemp Seeds, toasted

1tbsp Sesame seeds, toasted

1tbsp Coconut Oil

Himalayan Salt

Black Pepper

Miso Dressing

¼ cup fresh Lemon Juice

2tbsp Miso Paste

1tbsp Sesame Oil

1tbsp Maple Syrup (or Honey)

1/2 tbsp fresh Ginger, grated

Preheat fan forced oven to 180°C. Wash and dice the eggplant into bite-sized pieces. Put in an oven tray with the coconut oil, salt and pepper. Then roast for 30 minutes or until the eggplant is cooked.

While the eggplant is cooking, cook the Red Tractor Tri Colour Quinoa following the packet and then allow to cool.

Put all the dressing ingredients into a small bowl and give it a good mix with a small whisk.

Then in a large salad bowl add the spinach, chickpeas, quinoa, roast eggplant, cherry tomatoes, Red Tractor Hemp Seeds and the ½ the sesame seeds. Pour over ¾ of the dressing and toss the salad. Serve with an extra drizzle of dressing and a sprinkle of sesame seeds over the top.

Recipe by My Foodie Coach

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