Skinny Mediterranean Quinoa Salad recipe

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Ingredients

1 eggplant, cut in half
1 small yellow onion, finely chopped
3 cups water
1 ½ cups quinoa
3 large heirloom tomatoes, sliced
½ cup finely chopped fresh basil
1 lemon, juiced
½ teaspoon sea salt

Nutrition Info

203.8 calories
carbohydrate: 39.1 g
cholesterol: : -
fat: 3 g
fiber: 8.2 g
protein: 8.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 159.9 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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