This roasted eggplant and quinoa salad is loaded with tender, perfectly roasted vegetables. When paired with nutty quinoa, you have a wonderful, savory main dish in no time at all. You’ll want to make this salad again and again!
The flavors and textures of this roasted eggplant quinoa salad are so satisfying. The homemade vinaigrette of olive oil, lemon, garlic, salt, and pepper is simple yet delicious. Even better, this dish is ready in about 30 minutes and can be served hot or cold, making it great for a quick meal, potlucks, or meal prep!
Why You’ll Love This Roasted Eggplant And Quinoa Salad
- Wonderful flavor - Roasted vegetables are a match made in heaven for quinoa. The roasting process concentrates the flavor of the vegetables, and the lemony dressing brings the whole dish together.
- Easy to make - Although this recipe has several components, it’s pretty simple, and several items can be cooked while cutting or prepping other ones. Don’t be intimidated!
- Satisfying & hearty - Naturally high in protein and fiber, quinoa is already so filling, and the roasted vegetables take it over the top. This salad is hearty enough to fill you up!
Ingredients
Roasted Eggplants
- Eggplant - Choose small, firm eggplants and dice them into 1-inch pieces.
- Olive oil
- Sea salt
Sautéed Onions
- Olive oil - Use your favorite cooking oil to soften the onions.
- Red onion - Red onions add a nice color, but you can choose any type.
Quinoa & Corn
- Quinoa - Rinse and cook the dried quinoa with the corn.
- Corn - Use either fresh or frozen corn.
- Water
Tomatoes
- Cherry tomatoes - Slice the tomatoes into quarters to get a little in every bite.
Dressing
- Olive oil
- Lemon juice - Either fresh or bottled is fine.
- Garlic - Freshly minced garlic adds a strong, savory flavor.
- Salt & Pepper
Variations
- Add an egg - Try this salad hot with an egg on top. Yum. I have become a big fan of putting a fried or poached egg on top of salads. It makes a wonderfully satisfying lunch or breakfast.
- Sprinkle cheese - This salad's rich, hearty flavors would be a perfect match for a tangy, briny cheese like feta or crumbled goat cheese.
- Add beans - This salad would be wonderful with garbanzo or cannellini beans. Drain, rinse, and cook them with the rice and corn.
- Stir in some greens - Add an extra layer of color by massaging some strips of kale with olive oil, salt, and a little lemon juice. They’ll really stand out, taste great, and add another texture.
How to Make Roasted Eggplant and Quinoa Salad
Roasted Eggplants
- Heat oven to 425F degrees while you dice the eggplants.
- Sprinkle with olive oil and salt and spread the eggplant in a single layer on a parchment-covered baking sheet.
- Bake for 20 minutes, turning them over halfway through, until the eggplant pieces begin to brown. Remove from oven and set aside.
Sautéed Onions
- In a small sauté pan, heat 1 teaspoon olive or canola oil until hot.
- Add the red onions and sauté until the onions start caramelizing (turn brown, but not black).
- Remove pan from heat and set aside.
Quinoa & Corn
- Toast a couple of tablespoons of quinoa over medium-high heat in a dry medium pot until the quinoa is starting to brown and pop.
- Add the water, the rest of the quinoa, and the corn, and bring the water to a boil.
- Reduce the heat to low, cover the pot, continuing to simmer the mixture until the quinoa is done, about 15 minutes. It will be fluffy with a light ring in the center, and all the water should be absorbed.
Dressing
- Whisk the oil, lemon juice, garlic, pepper, and salt until well blended and emulsified.
Put It All Together
- Combine the quinoa/corn mixture with the cooked onions, roasted diced eggplants, and cherry tomato quarters.
- Coat the combined mixture with the dressing and serve at room temperature or refrigerate for later. (It's also good hot.)
Expert Tips
- Toast the quinoa - There’s a special step you can use to make your quinoa even more flavorful. Heat up the oil in the pan and toast the quinoa before you add the corn or the liquid. This step adds a nuttiness that really works with the other flavors!
- Roast an extra tray of veggies - Since roasting evaporates the moisture from your vegetables, you usually end up with far less than you expected. The oven is already hot, so this is a great opportunity to make another tray of vegetables for either a second batch of this salad or to serve with your dinner.
- Build flavor - Although you can cook the quinoa in regular water, try using chicken or vegetable broth instead to add extra flavor.
Recipe FAQs
Store this salad in an airtight container in the fridge for 3-4 days. It can also be frozen in a freezer-safe container for up to 3 months if you need to store the extras for a long time.
Yes! The cooked eggplant is completely edible, exactly as it is, but there can be a difference between the age and size of the fruits. Young, firm eggplant has a mild-tasting skin that’s lovely to eat, especially after roasting. However, older, softer eggplants may have bitter skin. If you only have large eggplant, taste the peel after roasting, and if it’s bitter, feel free to remove it.
If you’re all out of quinoa or need to change things up, there are a few great alternatives to try instead. For this Middle Eastern-inspired salad, couscous would be an excellent option. It also cooks much faster and has a lovely, fluffy texture. You can also consider using cooked rice (white or brown) or whole grains like wheat berries or farro.
More Quinoa Recipes To Try
- Spiced quinoa with eggplant and chickpeas
- Quinoa and black bean salad
- Easy quinoa salad
- Curried quinoa
- Mediterranean quinoa salad
- Quinoa and artichoke salad
Roasted Eggplant Quinoa Salad
Author: Recipe Idea Shop
Ingredients
Roasted Eggplants
- 2 small eggplants diced into 1" pieces
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
Sautéed Onions
- 1 teaspoon olive or canola oil
- ¼ cup diced red onion
Quinoa & Corn
- 1 cup quinoa
- 1½ cup frozen or fresh corn kernels
- 2 cups water
Tomatoes
- 12 cherry tomatoes quartered
Dressing
- 3 tablespoons olive oil
- 1½ tablespoon lemon juice
- 1 large clove garlic minced
- ½ teaspoon ground pepper
- ½ teaspoon salt or to taste
Instructions
Roasted Eggplants
- Heat oven to 425F degrees while you dice the eggplants.
- Sprinkle with olive oil and salt and spread the eggplant in a single layer on a parchment-covered baking sheet.
- Bake for 20 minutes, turning them over halfway through, until the eggplant pieces begin to brown. Remove from oven and set aside.
Sautéed Onions
- In a small sauté pan, heat 1 teaspoon olive or canola oil until hot.
- Add the red onions and sauté until the onions are starting to caramelize (turn brown, but not black).
- Remove pan from heat and set aside.
Quinoa & Corn
- Toast a couple tablespoons of quinoa over medium-high heat in a dry medium pot until the quinoa is starting to brown and pop.
- Add the water, rest of the quinoa, and corn and bring the water to a boil.
- Reduce the heat to low, cover the pot, continuing to simmer the mixture until the quinoa is done, about 15 minutes. It will be fluffy with a light ring in the center; and all the water should be absorbed.
Dressing
- Whisk the oil, lemon juice, garlic, pepper, and salt until well blended and emulsified.
Put It All Together
- Combine the quinoa/corn mixture with the cooked onions, roasted diced eggplants and cherry tomato quarters.
- Coat the combined mixture with the dressing and serve at room temperature or refrigerate for later. (It's also good hot.)
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
