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Rainbow Quinoa & Charred Eggplant Salad with Spicy Mango Dressing
Indulge in a vibrant Rainbow Quinoa & Charred Eggplant Salad with Spicy Mango Dressing. A nutrient-dense feast for your senses and your wellness!
Unlock a world of flavor and nutrition with this Rainbow Quinoa & Charred Eggplant Salad, topped with a zesty Spicy Mango Dressing. This salad is a celebration of vibrant colors, rich textures, and wholesome ingredients, making it not only visually stunning but also a powerhouse of nutrients. Packed with protein-rich quinoa, fiber-loaded eggplant, and a medley of fresh veggies, this salad is designed to fuel your body and refresh your palate.
The star of this salad is the charred eggplant, which adds a smoky depth that perfectly complements the sweet and spicy mango dressing. Eggplants are rich in antioxidants and fiber, supporting digestive health and providing a low-calorie, nutrient-dense addition to your diet. The spicy mango dressing, made with fresh mangoes, lime juice, and a hint of chili, ties all the flavors together, delivering a tangy kick that enhances the natural sweetness of the vegetables.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
430 kcal
per serving
Cuisine
Mexican
Indulge in a vibrant Rainbow Quinoa & Charred Eggplant Salad with Spicy Mango Dressing. A nutrient-dense feast for your senses and your wellness!
Ingredients
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • medium eggplants: 2, sliced into 1/2-inch rounds
- • cherry tomatoes: 1 cup, halved
- • cucumber: 1, diced
- • red bell pepper: 1, diced
- • red onion: 1/2, thinly sliced
- • fresh arugula: 2 cups
- • fresh cilantro: 1/4 cup, chopped
- • olive oil: 2 tablespoons
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • ripe mango: 1, peeled and diced
- • lime juice: 2 tablespoons
- • red chili flakes: 1/2 teaspoon
- • honey (or agave syrup for vegan): 1 tablespoon
- • water (for dressing): 2 tablespoons
Instructions
- 1 Preheat your grill or grill pan to medium-high heat. While it's heating, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
- 2 Drizzle the eggplant slices with olive oil and sprinkle with salt and pepper. Grill the eggplant slices for about 3-4 minutes on each side until charred and tender. Remove from the grill and let them cool slightly.
- 3 In a large salad bowl, combine the cooked quinoa, grilled eggplant slices, cherry tomatoes, cucumber, red bell pepper, red onion, arugula, and cilantro. Toss gently to mix the ingredients.
- 4 To prepare the spicy mango dressing, blend the diced mango, lime juice, red chili flakes, honey (or agave syrup), and 2 tablespoons of water until smooth. Adjust seasoning if needed.
- 5 Pour the spicy mango dressing over the salad and toss gently to ensure all ingredients are coated. Serve immediately or chill for 10 minutes to allow the flavors to meld.
Serving Suggestions
- • This Rainbow Quinoa & Charred Eggplant Salad is perfect on its own as a hearty and satisfying meal. For added protein, consider topping it with grilled chicken or chickpeas. Pair this salad with a refreshing iced herbal tea or a crisp glass of white wine to complement its vibrant flavors. For a complete meal, serve it alongside a side of whole-grain bread or a light vegetable soup. Fresh garnishes like sliced avocado or toasted pumpkin seeds can add an extra layer of texture and flavor, making each bite a delightful experience.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, store the dressing separately and add it just before serving. If the salad appears dry after refrigeration, refresh it with a squeeze of lime juice or a drizzle of olive oil.
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