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Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Prep Time
1h 15 min
Cook Time
35 min
Yields
6 servings

This healthy salad is a great way to get some whole grains and veggies into your diet. It’s filled with great flavours and textures, and easy to pack for lunch or a picnic.

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ingredients

Vinaigrette

2
tsp cumin seeds
¼
cup extra-virgin olive oil
2 ½
tbsp apple cider vinegar
½
tsp kosher salt
½
tsp freshly ground black pepper
tsp ground cinnamon
tsp ground cloves
1
large shallot, finely chopped (about 1/2 cup)

Salad

1
can vegetable broth (about 2 cups)
1 ¼
cups whole-grain quinoa, preferably organic
Nonstick vegetable oil spray
1
eggplant (1 1/4 lbs), unpeeled, cut into 1/2-inch cubes
3
tbsp extra-virgin olive oil
¼
tsp kosher salt
¼
tsp freshly ground black pepper
1
large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered
¾
cup walnut pieces, toasted, or 1/3 cup roasted and salted sunflower seeds
½
cup dried cranberries
1
bunch watercress
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directions

Step 1

Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.

Step 2

Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.

Step 3

Place an oven rack in the center of the oven and preheat to 400ºF.

Step 4

Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.

Step 5

Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.

Step 6

Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.

Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.

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