Got an eggplant in our veggie box and couldn’t decide what to do with it…. I came across this recipe on Pinterest and we were pleasantly surprised. It was delicious!
Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette
Adapted from Foodnetwork
2 teaspoons cumin
1/4 cup extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large shallot, finely chopped (about 1/2 cup)
One 14.5-ounce can chicken broth
1 1/4 cups quinoa
Nonstick vegetable oil spray
One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered
3/4 cup walnut pieces, toasted
1/4 cup roasted saltedsunflower seeds
1/2 cup dried cranberries
For the vinaigrette: Whisk the oil, vinegar, salt, pepper, cinnamon, and cumin until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts, sunflower seeds, and cranberries. Toss to blend.