Grilled Eggplant and Quinoa Salad

Grilled Eggplant and Quinoa Salad
Contributor
Grilled Eggplant and Quinoa Salad

Julie Ruggirello

Grilled Eggplant and Quinoa Salad

Use leftover grilled vegetables for this super simple summer salad. Quinoa and a tahini-based dressing make this a light, gluten free and vegan lunch option.

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4
Servings
152
Calories Per Serving
Deliver Ingredients

Ingredients

  • large or 2 small eggplants, cut lengthwise into 4 sections
  • Kosher salt and freshly ground black pepper
  • tahini paste
  • lemon, juiced
  • Pinch cayenne pepper
  • ½  dried parsley
  • 2  Cups  cooked quinoa

Directions

Preheat the grill to medium-high heat. Season the eggplant slices with salt and pepper. Grill until cooked through and nicely marked, about 5 minutes per side. Set aside to cool, then cut into 1-inch (bite-size) pieces.

In a small bowl, mix the tahini, lemon juice, cayenne, parsley, and some salt. It will seize up and become a thick paste, which is great for traveling. Add 3 teaspoons water and mix it in until you get the consistency you want.

Mix the quinoa and eggplant, and season with some salt and pepper. Divide among 4 plates. Add some dressing to each salad and enjoy!

Nutritional Facts

Total Fat
2g
3%
Carbohydrate, by difference
31g
24%
Protein
3g
7%
Vitamin A, RAE
1µg
0%
Calcium, Ca
7mg
1%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
41mg
13%
Phosphorus, P
91mg
13%
Selenium, Se
2µg
4%
Sodium, Na
4mg
0%
Water
63g
2%
Zinc, Zn
1mg
13%

Grilled Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Grilled Eggplant Cooking Tip

Lightly salt eggplant after its been cut in order to eliminate the bitter taste.