A variation of the Quinoa Salad recipe is to serve it in a scooped out aubergine.
To retain a lighter colour, simply cut the aubergine through the middle and scoop out the flesh, keeping it to use for other recipes. Immerse the aubergine halves into boiling water for not more than a minute.
Brush the inside cavity of the aubergine generously with lemon juice and allow to rest for a few minutes. Then brush it generously with olive oil and fill the cavity with the quinoa salad mixture. Bake in a preheated oven at 220 C for 20 minutes. Remove from the oven and allow to rest for a couple of minutes. Top up with more of the quinoa salad and then garnish with more pomegranate seeds and basil.
Finish off with sunflower seeds.
I use French White Quinoa by Tipiak and soft white gbejna by Hanini with organic vegetables by Barbuto and sunflower seeds by Lamb Brand