2 Cups of Quinoa, cooked
½ Small Broccoli, lightly steamed
½ Small Cauliflower, lightly steamed
6 Baby Marrows, thinly sliced into ribbons
1 Aubergine, cut into disks
100gr. Feta Cheese, crumbled
Freshly chopped Mint & Parsley
Salad dressing of your choice
Rub or brush the aubergine slices and baby marrow ribbons with olive oil and season. Place the vegetables on the grill over the fire and cook until browned. Remove and set aside until you are ready to assemble the salad.
Place the cooked quinoa in a large mixing bowl, followed by the grilled and the steamed vegetables. Mix lightly. Now add the feta cheese, fresh herbs, salad dressing and pepper, mix well and spoon onto your serving platter.
Garnish with micro herbs and sprouts.