Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Quinoa with sticky harissa aubergine & pomegranate by WW

Quinoa with sticky harissa aubergine & pomegranate

5
Points® value
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy
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.

Ingredients

Aubergine

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

Watercress

40 g

Pomegranate

80 g

Coriander, fresh

2 tablespoon(s), chopped

Spring Onions

3 medium, trimmed and thinly sliced

Instructions

  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

You might like

You might like