Summer quinoa salad

4-6 servings

Refreshing quinoa salad made with simple ingredients. Perfect for hot summer days!

prep time 30 min


  • 240 g Pulled Oats® Nude or Tomato
  • 1 eggplant
  • 2 zucchinis
  • 1 dl quinoa (or couscous)
  • Vegetable stock
  • 2 tbsp cumin
  • Olive oil
  • 5-8 dates
  • Leaf parsley or mint
  • (Feta cheese)
Tahini sauce
  • 1 dl yoghurt (vegan)
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • Salt


  1. Preheat the oven to 200°C. Cut the eggplants and zucchinis into halves length-wise. Placed them on an oven tray, drizzle some oil and salt onto the vegetables. Bake in the oven for about 15 minutes.
  2. Prepare the quinoa or couscous according to the package instructions and season with vegetable stock and about 1 tsp of cumin.
  3. Mix the yogurt with tahini, and add salt to taste and the lemon juice.
  4. Remove possible pits from the dates, and cut them into halves.
  5. Fry the Pulled Oats® with some oil, salt and cumin for about 5-6 minutes.
  6. Prepare the dish by making a base with tahini sauce. Stack the baked vegetables on top, add the quinoa or couscous, spread on the Pulled Oats® and crumbled feta cheese on top. Garnish with leaf parsley.