Grilled Eggplant And Quinoa Salad

Grilled Eggplant And Quinoa Salad
5 from 1 ratings
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. Click Here for More Eggplant Recipes
  • 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 cup cooked quinoa
  1. 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.
  2. 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.
  3. Mix the quinoa and eggplant, and season with some salt and pepper. Divide among 4 plates. Add some dressing to each salad and enjoy!