Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
  • 1 eggplant, cut in half
  • 1 small yellow onion, finely chopped
  • 3 cups water
  • 1 1/2 cups quinoa
  • 3 large heirloom tomatoes, sliced
  • 1/2 cup finely chopped fresh basil
  • 1 lemon, juiced
  • 1/2 teaspoon sea salt


  1. Preheat oven to 425 degrees F (220 degrees C). Grease a pie pan; place eggplant in pie pan. Sprinkle onion on top and around eggplant.
  2. Bake in the preheated oven until eggplant is soft and browned, about 1 hour.
  3. Bring water to a boil in a 2-quart pot. Stir in quinoa; reduce heat. Simmer, uncovered, until water is absorbed, about 15 minutes.
  4. Combine heirloom tomatoes, basil, lemon juice, and sea salt in a large bowl. Stir in the warm quinoa, a little at a time, until salad is combined.
  5. Scoop out warm eggplant, in chunks, from the skin with a spoon; discard skin. Stir eggplant chunks and onion into salad. Cover with plastic wrap.
  6. Place salad into the refrigerator; chill until flavors combine, about 4 hours.

03/04/2017
Mediterranean Quinoa Salad, recipe PT15M PT1H 5 455 calories

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