This dish tastes like summer in a bowl! Full of flavor and protein, this salad can be a main course or a tasty side dish. This is perfect to make on a hot day since you can roast the eggplant in the morning without heating up the kitchen. Serve cold or room temperature. Did I mention that it’s incredibly healthy?
- 1 medium eggplant, cut into large bite-sized pieces
- 1 large tomato, cut into chunks
- 1 T. olive oil, plus a bit more for drizzling
- salt and pepper
- 2 C. quinoa
- 4 C. water
- juice of 1/2 lemon
- 1/4 C. fresh mint, chopped
- 1/4 C. fresh basil, chopped
- 1/4 sliced, blanched almonds
Heat oven to 425 degrees. Toss the eggplant and tomato with the olive oil and salt and pepper. Place on a rimmed baking sheet and roast for about 30 minutes, or until tender. Meanwhile, cook the quinoa. Place the quinoa and water in a pot and bring to a boil. Reduce the heat to simmer and continue to cook until all the water is absorbed, about 12 minutes. Toss the roasted eggplant and tomato with the quinoa. Cover and place in the fridge overnight, or until cold. Toss the mixture with the lemon juice, herbs, and almonds just before serving. Taste for salt and give it one more drizzle of oil.