– Rinse the white and red quinoa together and pour into a saucepan.
– Cover with water and crumble in the vegetable stock cube. Bring to the boil. Cook for 10 minutes. At this stage, the water should have evaporated almost completely. Cover and leave to swell for 5 minutes over a low heat.
– Cut the zucchini and eggplant into half-centimetre slices.
– Fry in a frying pan with cooking oil to toast vegetables on both sides. Make a reservation.
– Drain and rinse chickpeas.
– Cut cherry tomatoes in half.
– Chop the spring onion.
– Crumble the feta cheese.
– Squeeze the juice of one lemon.
– Remove the leaves from the thyme.
– Dry-roast the pine nuts in a small frying pan for 1 minute.
– Arrange the plates, adding a little hummus around the edges, make a bed of quinoa and add the vegetables and chickpeas.
– Sprinkle with feta, spring onions, pine nuts, capers and parsley, and drizzle with argan oil and lemon juice.
– Add pepper to taste.

Tip
If you’d like your eggplants to be less fatty, soak them in coarse salt for 30 minutes. Drain before pan-frying.

Avis du Moulinier
On the palate: Its amber color and thick, silky texture are already the promise of a gourmet oil. With its spicy, toasted flavors and lightly salted background, it enhances a Mediterranean salad with quinoa, pine nuts and capers.