Healthy Recipe for Eggplant and Quinoa Salad

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Healthy Recipe for Eggplant and Quinoa Salad

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Ingredients

  • 1 cup of quinoa (red and white, or plain)
  • 1 medium sized eggplant, sliced into 4-6 thick pieces (one-quarter inch)
  • 1 large cucumber, diced
  • 8-12 grape tomatoes, chopped
  • 1/2 red onion (also called purple onion), thinly diced
  • 2-3 tablespoons of parsley
  • 2-3 tablespoons of extra virgin olive oil
  • 1 tablespoon of balsamic vinegar
  • Freshly ground pepper
  • Sea salt

Directions

Lightly flavor eggplant with olive oil.
You can grill or sauté your eggplant. Grill each piece of eggplant for 3-4 minutes on each side.
When eggplant is done, cut into one-half inch cubes. If you prefer to sauté your eggplant, first cut eggplant into cubes, and toss in a hot pan with 2-3 tablespoons of extra virgin olive oil.
Cook for 7-10 minutes on medium heat, until the eggplant is tender.
In a small strainer, wash the quinoa well.
In a small pot, bring quinoa and water to a boil from high heat. Reduce heat to medium and cook for approximately 7 minutes. Let stand 5 minutes.
In a large bowl, mix cucumber, grape tomatoes and red onion.
Add cooked quinoa and mix.
Season with extra virgin olive oil, balsamic vinegar, ground pepper, sea salt and parsley.
Top with eggplant cubes and enjoy this healthy recipe.

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