Eggplant Quinoa Salad
A hearty mixture of quinoa, roasted eggplant, zucchini and red peppers, this generous salad is a meal in a bowl. This roasted eggplant quinoa salad is perfect as a side dish or as the main course.
Servings: 6 servings
Ingredients
- 1 cup uncooked quinoa , well rinsed
- 1/2 teaspoon salt
- 2 cups water
- 1 medium eggplant , cubed
- 1 medium zucchini , cubed
- 1 red pepper , chopped
- 3 cloves garlic , sliced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta
VINAIGRETTE
- 1/4 cup olive oil
- 1/4 cup champagne vinegar
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon salt
- pinch black pepper
Instructions
- Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and set aside.
- Preheat oven to 400 degrees F.
- Place the eggplant, zucchini, red pepper and garlic in a large bowl. Add 3 tablespoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper and toss to coat well.
- Pour onto a large baking sheet and roast for 15 - 20 minutes, or until tender. Remove from the oven and cool.
- Place the cooked quinoa into a large bowl. Whisk together the olive oil, vinegar, dried tarragon, salt and pepper in a small bowl.
- Pour the vinaigrette over the quinoa and mix well. Add the roasted vegetables to the bowl and gently mix them in. Top with crumbled feta cheese.