Roasted Eggplant and Tomato Quinoa Salad
Pan roasted veggies, quinoa, and a light lemon dressing make this Roasted Eggplant and Tomato Quinoa Salad a healthy and flavorful summer side dish!
Servings 8
Ingredients
For the quinoa salad:
- 1 cup quinoa + 2 cups water
- 1/2 eggplant or 1 small eggplant, peeled and cubed
- 1 1/2 cups grape tomatoes
- 1 clove garlic with peel on
- 1/2 cup red onion chopped
- Extra virgin olive oil
- Salt and pepper to taste
- Small handful of fresh basil and/or oregano
- Crumbled goat cheese
For the dressing:
- Roasted garlic clove from above
- 1 lemon juiced
- 2 tbsp. olive oil
- Salt and pepper to taste
Instructions
For the quinoa salad:
- In a medium saucepan, bring the water to a boil.
- Add quinoa, and reduce heat to low. Cover and cook 15 minutes, or until water is absorbed.
- Remove from heat and set aside to cool.
- Preheat oven to 425 degrees and prepare a baking sheet with parchment paper.
- Add eggplant, tomatoes, garlic, and onion to baking sheet. Drizzle with oil and season with salt and pepper.
- Bake the veggies for 25-30 minutes or until the eggplant has softened and the tomatoes start to burst. Allow to cool slightly.
- Add the quinoa to a large bowl and mix in the roasted vegetables and herbs.
- Top with crumbled goat cheese.
For the dressing:
- Remove the peel from the garlic clove.
- In a small bowl, mash the garlic and add lemon juice, and olive oil.
- Season dressing with salt and pepper and stir into the quinoa salad.