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Mediterranean Quinoa Salad

Laura Violet

"If you are looking for a super healthy dish that has robust flavor and leaves your guests feeling full without guilt, this is a great accompaniment to any meal or can stand on its own as a vegetarian dish. It is vegetarian, gluten- and dairy-free."
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5 h 50 m servings 204 cals
Original recipe yields 6 servings

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  • Prep

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  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.


  • Cook's Note:
  • If available, make this dish with equal parts red and white quinoa.

Nutrition Facts

Per Serving: 204 calories; 3 g fat; 39.1 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 160 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I didn't have eggplant so I just used heirloom tomatoes. I added a little olive oil for flavor. Love the lemon! Added lemon zest too.