5
1 rating

Grilled Eggplant and Quinoa Salad

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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Ingredients

  • 1 large or 2 small eggplants, cut lengthwise into 4 sections
  • Kosher salt and freshly ground black pepper
  • 3 tahini paste
  • 1 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
Servings4
Calories Per Serving143
Total Fat2g3%
Sugar5gN/A
Saturated0.3g1.3%
Protein5g11%
Carbs28g9%
Vitamin A4µgN/A
Vitamin B60.2mg10.8%
Vitamin C10mg17%
Vitamin E1mg4.8%
Vitamin K6µg7%
Calcium32mg3%
Fiber6g25%
Folate (food)63µgN/A
Folate equivalent (total)63µg16%
Iron2mg10%
Magnesium76mg19%
Monounsaturated0.5gN/A
Niacin (B3)1mg5%
Phosphorus169mg24%
Polyunsaturated1gN/A
Potassium425mg12%
Riboflavin (B2)0.1mg8.5%
Sodium490mg20%
Thiamin (B1)0.1mg9.7%
Zinc1mg8%