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Vibrant Mediterranean Eggplant and Quinoa Salad with Citrus Sumac Dressing
Dive into a colorful Mediterranean eggplant quinoa salad bursting with nutrients and flavor. A healthy, filling choice for lunch or dinner.
Step into a world of vibrant flavors and wholesome nutrition with our Mediterranean Eggplant and Quinoa Salad. This big beautiful salad is a feast for the eyes and the body, combining roasted eggplant with fluffy quinoa, and a medley of fresh vegetables. Each bite is an explosion of textures and tastes, highlighted by a tangy citrus sumac dressing that brings everything together.
Eggplant, a low-calorie and nutrient-rich vegetable, is the star of this dish, offering antioxidants and fiber. Quinoa adds a boost of plant-based protein and essential amino acids, making this salad not only delicious but also a complete meal. The inclusion of colorful vegetables like cherry tomatoes, cucumbers, and red onions ensures a hearty dose of vitamins and minerals, while fresh herbs elevate the dish with their aromatic qualities.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Dive into a colorful Mediterranean eggplant quinoa salad bursting with nutrients and flavor. A healthy, filling choice for lunch or dinner.
Ingredients
- • eggplant: 1 large, cut into 1-inch cubes
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • cherry tomatoes: 1 cup, halved
- • cucumber: 1 cup, diced
- • red onion: 1 small, thinly sliced
- • fresh parsley: 1/4 cup, chopped
- • fresh mint: 1/4 cup, chopped
- • olive oil: 3 tablespoons
- • lemon juice: 2 tablespoons
- • sumac: 1 teaspoon
- • ground cumin: 1/2 teaspoon
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Arrange the eggplant cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes until golden and tender.
- 2 While the eggplant is roasting, cook the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until all the water is absorbed. Fluff with a fork and set aside to cool.
- 3 In a large salad bowl, combine the halved cherry tomatoes, diced cucumber, and sliced red onion. Add the roasted eggplant and cooled quinoa, mixing gently to combine.
- 4 For the dressing, whisk together the remaining 2 tablespoons of olive oil, lemon juice, sumac, ground cumin, salt, and pepper in a small bowl. Adjust seasoning to taste if necessary.
- 5 Drizzle the dressing over the salad, tossing everything together to ensure it's evenly coated. Sprinkle with fresh parsley and mint before serving.
Serving Suggestions
- • This Mediterranean Eggplant and Quinoa Salad pairs wonderfully with a side of whole-grain pita bread and a dollop of hummus for extra creaminess. For a refreshing finish, serve with a chilled glass of sparkling water infused with lemon and mint. Consider adding a protein boost by pairing this salad with grilled chicken or chickpeas if you’re looking for a more substantial meal. Alternatively, enjoy this salad on its own as a light yet satisfying lunch or dinner option.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate and only dress the salad before serving to maintain freshness. If the salad becomes dry, refresh it with an extra squeeze of lemon juice or a drizzle of olive oil before eating.
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