Equanimous Eggplant and Quinoa Salad
This salad is a symphony of flavors and textures, with the smoky roasted eggplant, fluffy quinoa, and bright herbs creating a dish that is both satisfying and refreshing. The lemon juice adds a touch of acidity that brightens up the flavors, while the olive oil adds richness and depth. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. If you are making it ahead of time, be sure to chill it for at least 30 minutes before serving, as this will allow the flavors to meld together.
The inspiration for this salad came to me one day when I was browsing through a farmers market. I saw a beautiful display of fresh eggplant, and I knew that I had to make something with them. I also had some leftover quinoa in my fridge, and I thought that it would be the perfect base for a salad. I started experimenting with different flavors and textures, and I eventually came up with this recipe. I have been making it ever since, and it has become one of my favorite summer salads.
Equanimous Eggplant and Quinoa Salad Equanimous Eggplant and Quinoa Salad Equanimous Eggplant and Quinoa Salad Equanimous Eggplant and Quinoa Salad
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium eggplant
  • 1 tablespoon olive oil
  • 1 cup quinoa
  • 1 3/4 cups chicken or vegetable broth
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the eggplant into 1-inch cubes and toss with 1 tablespoon olive oil. Spread the eggplant on a baking sheet and roast for 20 minutes, or until tender and slightly charred.
  3. While the eggplant is roasting, cook the quinoa according to package directions.
  4. In a large bowl, combine the roasted eggplant, cooked quinoa, red onion, parsley, mint, lemon juice, and olive oil. Season with salt and pepper to taste.
  5. Serve immediately or chill for later.
Why It Works
  • The combination of roasted eggplant and quinoa creates a unique and flavorful base for this salad.
  • The bright herbs add a touch of freshness and acidity, which helps to balance out the richness of the eggplant and quinoa.
  • The lemon juice adds a touch of acidity that brightens up the flavors, while the olive oil adds richness and depth.
  • This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.