Photo of Quinoa with sticky harissa aubergine & pomegranate by WW

Quinoa with sticky harissa aubergine & pomegranate

Points® value
Total Time
55 min
10 min
45 min
This sticky, sweet aubergine and watercress salad is a great way to enjoy tricolour quinoa – tiny red, white and black grain-like seeds that have a springy texture and are completely gluten free.



2 medium, trimmed and cut into 2cm pieces (you'll need 650g)

Calorie controlled cooking spray

4 spray(s)

Agave Syrup

30 g

Harissa paste

25 g

Tomato Purèe

2 teaspoon(s), level

Biona Organic Tamari Soya Sauce

1 tablespoon(s)

Quinoa (tricolour), dry

120 g


40 g


80 g

Coriander, fresh

2 tablespoon(s), chopped

Spring Onions

3 medium, trimmed and thinly sliced


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the aubergine onto a large baking tray and mist with cooking spray. Season and roast for 25-30 minutes.
  2. In a small bowl, combine the agave syrup, harissa paste, tomato purée and tamari sauce, then pour the mixture over the aubergine. Continue to cook for 10-15 minutes, stirring halfway, until the aubergine is sticky and golden.
  3. Meanwhile, cook the quinoa to pack instructions, then set aside to cool.
  4. In a large bowl, toss the quinoa with the watercress, pomegranate seeds, coriander and spring onions. Divide between plates and serve topped with the aubergines and garnished with the extra coriander