Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
additional:
4 hrs
total:
5 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake in the preheated oven until eggplant is soft and browned, about 1 hour.

  • Bring water to a boil in a 2-quart pot. Stir in quinoa; reduce heat. Simmer, uncovered, until water is absorbed, about 15 minutes.

  • 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.

  • 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.

  • 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

204 calories; protein 8.2g; carbohydrates 39.1g; fat 3g; sodium 159.9mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/02/2017
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. Read More