This salad is adapted from a Yotam Ottolenghi recipe. First chop a large eggplant (aubergine) into pieces, season with salt and fry in a little olive oil. Set aside in a large salad bowl. Cook 200g (7 oz) of quinoa (I used a mixture of red, white and black quinoa and amaranth) in plenty of boiling … Continue reading quinoa and rice salad