Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

  • prep time75 min
  • total time 110 min
  • serves 6

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.

76 Ratings
Directions for: Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

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

⅛ tsp ground cinnamon

⅛ 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

Directions

Vinaigrette

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.

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.

Salad

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

2. 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.

3. 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.

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

See more: Lunch, Main, Salad, Side, Vegetables, Vegetarian


https://www.foodnetwork.ca/recipe/quinoa-roasted-eggplant-and-apple-salad-with-cumin-vinaigrette/16036/

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