Grilled eggplant salad

1 eggplant, sliced into discs about 1/2 inch thick

6 medium mushrooms

1 red capsicum, cut in strips

1/3 cup olive oil

1 tsp smoked paprika

1/2 tsp cumin

2 Tbsp apple cider vinegar

Quinoa (used half of 2 rice-cooker cups uncooked)

Parsley (not too much)

1 spring onion

Juice of a lemon

1 Tbsp soy

1 Tbsp honey

Marinate eggplant & mushrooms in oil mixture. BBQ with capsicum till soft & return to marinade bowl with remaining ingredients.