This roasted eggplant and quinoa salad tastes like a big ol’ bowl of sunshine. It’s a delicious, healthy addition to any backyard bbq, tailgate or potluck!
Quinoa and Eggplant Salad
yield: 4 servings
3/4 cup Quinoa
1 cup Chickpeas, raw or canned (if canned, rinse well and skip cooking step)
1 cup ripe yellow Tomato, diced
1 medium Eggplant, sliced ½” thick rounds
1 cup baby bell red Peppers, sliced thinly
1 bunch Basil, lightly chopped (about ½ cup)
1 cup Red onion, sliced thinly
¼ cup Sherry vinegar
1 to 2 Lemons, for juicing
1 cup Olive oil, divided by 1 teaspoon, ¼ cup, ½ cup
1 cup Parmesan, freshly grated
Salt and pepper, to taste
To cook the chickpeas place them in a pot and cover with water. Boil until tender, about 2 hours, covering with more water if necessary. Cook the quinoa by combining the ¾ cup of quinoa with 1 ½ cups water, a healthy pinch of salt and a teaspoon of olive oil. Bring to a simmer, cover with a lid and cook for 18-20 minutes, until the water is absorbed and the quinoa is fluffy. Allow the chickpeas and quinoa to cool down to room temperature.
Pickle the onion by tossing the thinly sliced onion with sherry vinegar and salt. Mix well, then allow to sit for 15 minutes. The onion will turn pinkish and become softer in flavor and in texture.
Preheat the grill, and drizzle a quarter cup of olive oil on the eggplant. Season with salt and pepper. Grill the eggplant until it chars a little on both sides, about 4 minutes per side.
Mix all the ingredients together in a bowl, check for seasoning and serve right away or refrigerate. The salad will last for 2-3 days.