Remember that time you promised to tell us all about the decadent treat you made with your brand new mixer and then gave us a quinoa salad instead? So here's the thing: if someone is nice enough to send you a KitchenAid mixer, I think that it's only right that you send them the first thing you made with it, don't you? So I will be telling you all about the treats that I made in my new mixer, but not until they are safely to my friends in Chicago and Washington. I wouldn't want to ruin the surprise.
Quinoa Salad
Inspired by Alice Waters's The Art of Simple Food
1 small eggplant, chopped
1/2 cup quinoa
1 cup chopped flat leaf parsley
1 bunch scallions, chopped
1 pint grape tomatoes, sliced in half
5 tablespoons olive oil
juice of 1/2 lemon
salt
sliced avocado and hummus for serving (optional)
Preheat oven to 400. Toss the eggplant with 1 tablespoon of the olive oil and sprinkle with salt. Roast until tender, about 20 minutes (roasting time may vary depending on how coarsely you chop the eggplant). Meanwhile, cook quinoa according to package directions. Toss quinoa, eggplant, tomatoes, parsley and scallions together in a large bowl. Meanwhile, whisk together the remaining 4 tablespoons olive oil and the juice of 1/2 a lemon. Season with salt and pepper and add more lemon juice if necessary. Pour the dressing over the quinoa and toss to coat. Refrigerate the salad for about an hour to allow the flavors to blend. If using, top with sliced avocado and a couple of dollops of hummus.
Quinoa Salad
Inspired by Alice Waters's The Art of Simple Food
1 small eggplant, chopped
1/2 cup quinoa
1 cup chopped flat leaf parsley
1 bunch scallions, chopped
1 pint grape tomatoes, sliced in half
5 tablespoons olive oil
juice of 1/2 lemon
salt
sliced avocado and hummus for serving (optional)
Preheat oven to 400. Toss the eggplant with 1 tablespoon of the olive oil and sprinkle with salt. Roast until tender, about 20 minutes (roasting time may vary depending on how coarsely you chop the eggplant). Meanwhile, cook quinoa according to package directions. Toss quinoa, eggplant, tomatoes, parsley and scallions together in a large bowl. Meanwhile, whisk together the remaining 4 tablespoons olive oil and the juice of 1/2 a lemon. Season with salt and pepper and add more lemon juice if necessary. Pour the dressing over the quinoa and toss to coat. Refrigerate the salad for about an hour to allow the flavors to blend. If using, top with sliced avocado and a couple of dollops of hummus.
3 comments:
looks like a simple, healthy salad!
This looks good! I just posted another quinoa salad here... mine is curried with mangoes, etc. I'm going to stick a link for your within my post. :)
http://www.wasabimon.com/archive/curried-quinoa-salad-recipes/
This recipe looks unbelievable, I'm gonna try it really soon.
I recently wrote an article on the health benefits of quinoa, check it out.
http://www.theironyou.com/2011/03/more-on-quinoa.html
Peace
Mike @TheIronYou
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