Quinoa salads are hearty, filling, and make excellent one-bowl meals. This roasted eggplant dish gets its flavor from smoked paprika and plenty of fresh herbs, and complements the quinoa. When served warm, this salad hits all the marks in terms of nutrition and flavor.
Yields: 6 servings | Serving Size: 3/4 cup|Calories: 376| Total Fat: 18 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 6 mg | Sodium: 231 mg | Carbohydrates: 46 g | Dietary Fiber: 11 g | Sugars: 6 g | Protein: 11 g | SmartPoints: 12
- 1 large eggplant, cut into bite sized pieces
- 1/3 cup extra-virgin olive oil
- 2 tablespoons apple-cider vinegar
- 1 tablespoon honey
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon lite soy sauce, optional Tamari
- 1/2 cup flat parsley leaves, roughly chopped
- 1/2 cup mint leaves, chopped
- 1/2 cup toasted almonds, roughly chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup finely chopped scallions
- 2 cups cooked quinoa
- Preheat oven to 400 degrees. Toss the eggplant with a teaspoon of salt in a bowl. Allow to sit for 10 minutes.
- Combine the olive oil, vinegar, honey, paprika, oregano, lemon juice, garlic, and soy sauce in a bowl and add the eggplant. Stir until well coated. Spread on a parchment lined sheet pan and roast until soft and lightly caramelized, about 45 minutes, stirring once or twice.
- When the eggplant is done, allow to cool slightly and toss with the remaining ingredients. Mix well and serve.
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