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Vibrant Moroccan Quinoa and Roasted Eggplant Salad with Pomegranate Dressing
Discover a Moroccan-inspired quinoa salad with roasted eggplant, fresh herbs, and a zesty pomegranate dressing for a nutritious, colorful meal.
Embark on a culinary journey with this Vibrant Moroccan Quinoa and Roasted Eggplant Salad, a feast for both the eyes and the palate. Packed with colorful, nutrient-rich ingredients like roasted eggplant, quinoa, and a medley of fresh herbs, this salad is not only a visual delight but also a powerhouse of nutrition. The zesty pomegranate dressing adds a refreshing burst of flavor, tying together the warm spices and sweet elements typical of Moroccan cuisine.
Quinoa, a complete protein, serves as the hearty base of this salad, ensuring you stay satiated and energized. It’s combined with roasted eggplant, rich in antioxidants and dietary fiber, making this dish perfect for anyone seeking a balanced, plant-based meal. The lush colors and textures of this salad make it an ideal candidate for a main course that’s both satisfying and health-conscious.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Discover a Moroccan-inspired quinoa salad with roasted eggplant, fresh herbs, and a zesty pomegranate dressing for a nutritious, colorful meal.
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • medium eggplant: 1, cut into cubes
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon, divided
- • black pepper: 1/4 teaspoon
- • chickpeas: 1 can (15 oz), drained and rinsed
- • fresh mint leaves: 1/4 cup, chopped
- • fresh parsley: 1/4 cup, chopped
- • pomegranate seeds: 1/2 cup
- • lemon juice: 2 tablespoons
- • pomegranate molasses: 1 tablespoon
- • honey: 1 teaspoon
- • garlic: 1 clove, minced
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
- 3 While the quinoa cooks, place the eggplant cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with cumin, smoked paprika, 1/4 teaspoon of salt, and black pepper. Toss to coat evenly. Roast in the preheated oven for 25 minutes, stirring halfway through, until the eggplant is tender and golden brown.
- 4 In a large bowl, combine the cooked quinoa, roasted eggplant, chickpeas, mint, parsley, and pomegranate seeds.
- 5 For the dressing, whisk together the remaining olive oil, lemon juice, pomegranate molasses, honey, garlic, and the remaining 1/4 teaspoon of salt in a small bowl.
- 6 Pour the dressing over the quinoa and eggplant mixture. Toss gently to combine and evenly coat all ingredients. Adjust seasoning to taste.
- 7 Serve the salad immediately, or chill for 30 minutes to let the flavors meld further.
Serving Suggestions
- • This salad can be enjoyed as a standalone meal, given its hearty ingredients and robust flavors. For a complete Mediterranean-inspired feast, serve it alongside a plate of grilled flatbreads and a bowl of creamy hummus. A glass of chilled mint tea or a light white wine complements the salad's vibrant flavors beautifully. Garnish with additional pomegranate seeds or a sprinkle of toasted almond slivers for an extra crunch and a touch of elegance. The salad's diverse textures and flavors make it a perfect dish for a summer picnic or a festive gathering.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain freshness, keep the dressing separate and toss with the salad just before serving. The flavors will continue to develop as it sits, making it an even more delightful dish the next day.
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