Quinoa Pour the quinoa into a sieve and rinse in cold water. Place them in a pot of salted water and boil them for 12 minutes. Drain through a sieve and cool on a large platter.
Filling Cut the artichokes and semi-dried tomatoes into smaller pieces and mix them together.
Drain the oil from the peppers and cut them into elongated thin strips and add to the tomato mixture. Cut the dates into small cubes. Fold the dates into the tomato mixture along with the quinoa. Season with salt.
Dressing Stir the two dressings together.
Arrange in glasses in layers with grilled eggplant, quinoa mixture and dressing. Garnish with basil leaves.
Tip: Use grilled zucchini or grilled green olives, sprinkle the salad with salted pumpkin seeds.
