@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/roasted-eggplant-quinoa-salad/#recipe
headline
nameEggplant Quinoa Salad
descriptionQuick to make, healthy as can be, and packed with protein!
urlhttps://12tomatoes.com/roasted-eggplant-quinoa-salad
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 eggplant, cubed
  • 2/3 cup uncooked quinoa, rinsed (or 2 cups cooked quinoa)
  • 4 cups fresh baby spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper, to taste
Preparation
  1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Toss eggplant with 1 tablespoon of the olive oil and spread onto prepared baking sheet. Cook in oven until tender, about 20 minutes.
  3. Meanwhile, cook the quinoa. Combine quinoa with 1 1/3 cups water in a small saucepan. Bring to a boil over medium-high heat, cover the pan and reduce heat to low. Simmer until water has absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 more minutes.
  4. Remove lid, fluff quinoa with a fork, and stir in chopped spinach so that it wilts a bit. Set aside.
  5. In a large bowl, whisk together the remaining olive oil, lemon juice, garlic, and salt and pepper. Add quinoa and spinach, and roasted eggplant, and toss to coat with dressing. Top with crumbled feta and serve. Enjoy!
Quick to make, healthy as can be, and packed with protein!
Course:

<< Go Back

Eggplant Quinoa Salad

Eggplant Quinoa Salad

Servings: Serves 4
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 eggplant, cubed
  • 2/3 cup uncooked quinoa, rinsed (or 2 cups cooked quinoa)
  • 4 cups fresh baby spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper, to taste

Preparation

  1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Toss eggplant with 1 tablespoon of the olive oil and spread onto prepared baking sheet. Cook in oven until tender, about 20 minutes.
  3. Meanwhile, cook the quinoa. Combine quinoa with 1 1/3 cups water in a small saucepan. Bring to a boil over medium-high heat, cover the pan and reduce heat to low. Simmer until water has absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 more minutes.
  4. Remove lid, fluff quinoa with a fork, and stir in chopped spinach so that it wilts a bit. Set aside.
  5. In a large bowl, whisk together the remaining olive oil, lemon juice, garlic, and salt and pepper. Add quinoa and spinach, and roasted eggplant, and toss to coat with dressing. Top with crumbled feta and serve. Enjoy!