Roasted Eggplant Quinoa Salad

Roasted Eggplant Quinoa Salad will have you saying, “Mmmmm.” Roasting vegetables makes them more flavorful. Eggplant is no exception. It gets nicely browned on the outside and stays softer on the inside. Pairing it with quinoa, which has a nutty flavor, makes a wonderful, savory main dish.

Roasted Eggplant Quinoa Salad is vegan.

Roasted Eggplant Quinoa Salad

The flavors and textures of Roasted Eggplant Quinoa Salad are so satisfying. The simple vinaigrette of olive oil, lemon, garlic, salt, and pepper is scrumptious. I made this dish in about 30 minutes and it’s excellent at room temperature, cold, or hot. Great nutrition, too! It has lots of good protein, which comes from the quinoa and the corn. It’s low calorie, filling, and so good.

Roast the Eggplant

Roasting vegetables is an easy process. Cut the eggplant in about 1 or 2-inch squares. Toss on a little olive oil and sea salt. Spread the squares over a parchment-covered baking sheet and bake at 425F degrees for about 20 minutes, turning the pieces over about halfway through.

I used two small eggplants. I especially like roasting the small eggplants (maybe they are Japanese eggplants or just baby eggplants?) because they stay firmer when you cook them. The bigger the eggplant, the mushier the inside gets. You have to work hard to cook the large eggplants properly. But the small ones are simple.

This Roasted Eggplant Quinoa Salad a little bit tangy from the lemon juice. Delicious!

Try it with Egg

I encourage you to try it 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. I like this recent fad of putting an egg on top of salads. What do you think? Of course, then it’s not vegan. But it is creamy and super good.

Even better with an egg on top.

What You Need

For this recipe you need a good knife (affiliate link), cutting board, sauté pan, spatula (we call it a pancake turner), a covered pot, measuring cups and spoons, a large bowl, a baking sheet, parchment paper (so it’s easier to clean up), and a serving dish. I encourage you to get yourself a good set of pans (affiliate link). You deserve it.

Roasted Eggplant Quinoa Salad Recipe

Roasted Eggplant Quinoa Salad

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This Roasted Eggplant Quinoa Salad is a savory, “nutty” meal that is packed with protein.

• Author: Lois Carter Crawford / Recipe Idea Shop
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 8 1x
• Category: Main Course, Salad
• Cuisine: American, Vegan, Vegetarian

Ingredients

Units USM Scale 1x2x3x

Roasted Eggplants

• 2 small eggplants (diced into 1″ pieces)
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt

Sautéed Onions

• 1 teaspoon olive or canola oil
• 1/4 cup diced red onion

Quinoa & Corn

• 1 cup quinoa
• 1 1/2 cup frozen or fresh corn kernels
• 2 cups water

Tomatoes

• 12 cherry tomatoes (quartered)

Dressing

• 3 tablespoons olive oil
• 1 1/2 tablespoon lemon juice
• 1 large clove garlic (minced)
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt (or to taste)

Instructions

Roasted Eggplants

1. Heat oven to 425F degrees while you dice the eggplants.
2. Sprinkle with olive oil and salt and spread the eggplant in a single layer on a parchment-covered baking sheet.
3. Bake for 20 minutes, turning them over halfway through, until the eggplant pieces begin to brown. Remove from oven and set aside.

Sautéed Onions

1. In a small sauté pan, heat 1 teaspoon olive or canola oil until hot.
2. Add the red onions and sauté until the onions are starting to caramelize (turn brown, but not black).
3. Remove pan from heat and set aside.

Quinoa & Corn

1. Toast a couple tablespoons of quinoa over medium-high heat in a dry medium pot until the quinoa is starting to brown and pop.
2. Add the water, rest of the quinoa, and corn and bring the water to a boil.
3. 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

1. Wihisk the oil, lemon juice, garlic, pepper and salt until well blended and emulsififed.

Put It All Together

1. Combine the quinoa/corn mixture with the cooked onions, roasted diced eggplants and cherry tomato quarters.
2. Coat the combined mixture with the dressing and serve at room temperature or refrigerate for later. (It’s also good hot.)

Nutrition

• Serving Size: About half a cup
• Calories: 226

Keywords: eggplant, eggplant quinoa salad, quinoa

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Roasted Eggplant Quinoa Salad Nutrition Label. Each serving is about 1/2 cup.

Nourish Your Body & Soul

I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:

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• Why Do I Crave What Makes Me Sick?
• How to Test for Food Sensitivities
• It Ain’t Just The Diet

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Amazing vegan main dish salad! And it takes less than 30 minutes. #RecipeIdeaShop

*Allergen Key

GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan

Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.

This post was first published on Recipe Idea Shop October 2, 2017 and updated August 25, 2021.

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