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Exotic Roasted Eggplant & Quinoa Super Salad with Tamarind-Tahini Dressing
Boost your health with this vibrant, nutrient-rich salad featuring roasted eggplant, quinoa, and a tangy tamarind-tahini dressing. Perfect for clean eating!
Indulge in a salad that's as beautiful as it is nourishing with our Exotic Roasted Eggplant & Quinoa Super Salad. This vibrant dish combines the earthy richness of roasted eggplant, the protein-packed benefits of quinoa, and the zesty kick of a tamarind-tahini dressing. It's a culinary journey that not only pleases the palate but also fuels your body with essential nutrients.
The star of this dish, eggplant, is a low-calorie vegetable loaded with vitamins and antioxidants, making it an excellent choice for those looking to reduce calorie intake without sacrificing flavor. Quinoa, a gluten-free grain, provides a complete protein source, ensuring you get all essential amino acids. The addition of the tamarind-tahini dressing brings a unique tanginess that complements the roasted flavors, creating a salad that's truly satisfying and refreshing.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Boost your health with this vibrant, nutrient-rich salad featuring roasted eggplant, quinoa, and a tangy tamarind-tahini dressing. Perfect for clean eating!
Ingredients
- • eggplant: 2 medium, cut into 1-inch cubes
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • cherry tomatoes: 1 cup, halved
- • arugula: 2 cups
- • pomegranate seeds: 1/2 cup
- • mint leaves: 1/4 cup, chopped
- • cilantro: 1/4 cup, chopped
- • sesame seeds: 2 tablespoons, toasted
- • tahini: 1/4 cup
- • tamarind paste: 2 tablespoons
- • lemon juice: 2 tablespoons
- • maple syrup: 1 tablespoon
- • garlic: 1 clove, minced
- • water: 3-4 tablespoons (for dressing)
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Toss the cubed eggplant with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, turning halfway, until golden brown and tender.
- 3 While the eggplant is roasting, cook the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
- 4 In a large salad bowl, combine the cooked quinoa, roasted eggplant, cherry tomatoes, arugula, pomegranate seeds, mint, and cilantro.
- 5 For the dressing, whisk together tahini, tamarind paste, lemon juice, maple syrup, garlic, and 3-4 tablespoons of water until smooth. Adjust the consistency with more water if needed.
- 6 Drizzle the tamarind-tahini dressing over the salad and gently toss to combine. Sprinkle with toasted sesame seeds before serving.
Serving Suggestions
- • This salad pairs beautifully with whole-grain pita bread for added fiber and heartiness. For a refreshing beverage, try a chilled glass of sparkling water with a splash of lime to complement the tangy flavors of the salad. Garnish your serving with extra mint leaves for an aromatic touch. For added protein, consider serving this salad with grilled chicken breast or chickpea patties, catering to both meat-eaters and vegetarians. The diverse textures and flavors make it a standalone dish, perfect for lunch or a light dinner.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the salad's freshness, keep the dressing separate and only combine it when ready to serve. This will prevent the salad components from becoming soggy and help preserve their nutritional value.
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