Skinny Mediterranean Quinoa Salad recipe
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Ingredients
- 1 eggplant, cut in half 1 small yellow onion, finely chopped 3 cups water 1 ½ cups quinoa 3 large heirloom tomatoes, sliced ½ cup finely chopped fresh basil 1 lemon, juiced ½ teaspoon sea salt
Nutrition Info
- 203.8 caloriescarbohydrate: 39.1 gcholesterol: : -fat: 3 gfiber: 8.2 gprotein: 8.2 gsaturatedFat: 0.4 gservingSize: -sodium: 159.9 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Skinny Mediterranean Quinoa Salad
Directions
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Preheat oven to 425 degrees F (220 degrees C). Grease a pie pan, place eggplant in pie pan. Sprinkle onion on top and around eggplant.
Bake in the preheated oven until eggplant is soft and browned, about 1 hour.
Bring water to a boil in a 2-quart pot. Stir in quinoa, reduce heat. Simmer, uncovered, until water is absorbed, about 15 minutes.
Combine heirloom tomatoes, basil, lemon juice, and sea salt in a large bowl. Stir in the warm quinoa, a little at a time, until salad is combined.
Scoop out warm eggplant, in chunks, from the skin with a spoon, discard skin. Stir eggplant chunks and onion into salad. Cover with plastic wrap.
Place salad into the refrigerator, chill until flavors combine, about 4 hours.