This Roasted Eggplant and Quinoa Salad is a wholesome, protein-packed dish perfect for a nutritious meal any day.
Loaded with fiber-rich quinoa, tender roasted eggplant, and fresh cherry tomatoes, it’s light yet satisfying.
Brimming with plant-based protein and heart-healthy fats, it’s naturally vegan, easy to prepare, and ideal for quick lunches, dinner sides, or make-ahead meal prep.
Roasted Eggplant Quinoa Salad
Equipment
- 1 Medium Baking Sheet
- 1 Parchment Paper (sheet)
- 1 Small Sauté Pan
- 1 Medium Pot with Lid
- 1 whisk
- 1 mixing bowl
Ingredients
Roasted Eggplant:
- 2 small eggplants diced into 1-inch pieces
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
Sautéed Onions:
- 1 teaspoon olive or canola oil
- ¼ cup red onion diced
Quinoa & Corn:
- 1 cup quinoa
- 1½ cups corn kernels fresh or frozen
- 2 cups water
Tomatoes:
- 12 cherry tomatoes quartered
Dressing:
- 3 tablespoons olive oil
- 1½ tablespoons lemon juice
- 1 large garlic clove minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt adjust to taste
Instructions
- Prepare the Oven and Eggplants: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting. While the oven is heating, wash the eggplants thoroughly and pat them dry with a clean kitchen towel. Cut each eggplant into roughly 1-inch cubes for even roasting. Place the diced eggplant in a mixing bowl, drizzle with 2 tablespoons of olive oil, sprinkle ¼ teaspoon of sea salt, and gently toss until each piece is coated evenly. This ensures that the eggplant roasts to a golden brown rather than steams.
- Roast the Eggplants: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup. Spread the eggplant cubes in a single, even layer, making sure they are not crowded, so they roast rather than steam. Place the tray in the preheated oven and roast for 20 minutes, flipping the pieces halfway through using a spatula. The eggplant should be tender, lightly caramelized, and golden brown at the edges. Once done, remove the eggplant from the oven and allow it to cool slightly while preparing the other ingredients.
- Sauté the Onions: In a small sauté pan, heat 1 teaspoon of olive or canola oil over medium heat until shimmering. Add the ¼ cup of diced red onion and stir frequently to prevent burning. Cook until the onions become translucent and begin to caramelize, developing a slightly sweet aroma. Be careful not to let them turn black, as that will create bitterness. Once the onions are perfectly soft and lightly browned, remove them from heat and set aside in a small bowl.
- Toast the Quinoa: Rinse 1 cup of quinoa under cold water using a fine mesh sieve to remove any bitterness. In a medium-sized pot, toast 2 tablespoons of quinoa over medium-high heat without any oil. Stir constantly until the grains begin to emit a nutty aroma and a light golden color, about 2–3 minutes. Toasting the quinoa first enhances its flavor and adds depth to the salad.
- Cook the Quinoa and Corn: Add the remaining quinoa, 2 cups of water, and 1½ cups of corn kernels to the pot. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for approximately 15 minutes. During this time, the quinoa will absorb all the water and become fluffy, with a visible light ring around each grain. Avoid lifting the lid frequently to ensure even cooking. Once cooked, remove the pot from heat and let the quinoa sit covered for 5 minutes to allow any remaining steam to finish cooking the grains.
- Prepare the Dressing: In a small mixing bowl, combine 3 tablespoons of olive oil, 1½ tablespoons of fresh lemon juice, 1 minced garlic clove, ½ teaspoon of ground black pepper, and ½ teaspoon of salt. Whisk vigorously until the dressing emulsifies, becoming smooth and slightly thickened. Taste and adjust the seasoning if needed, balancing acidity and saltiness. This fresh, tangy dressing will coat the salad ingredients evenly, enhancing their natural flavors.
- Combine Salad Components: In a large mixing bowl, gently fold together the cooked quinoa and corn mixture, sautéed onions, roasted eggplant cubes, and quartered cherry tomatoes. Mix carefully to ensure all ingredients are evenly distributed without mashing the delicate roasted eggplant.
- Add the Dressing and Serve: Pour the prepared lemon-garlic dressing over the salad. Toss gently but thoroughly so every bite has a hint of flavor. This salad can be enjoyed immediately at room temperature, served slightly warm, or chilled in the refrigerator for later. It also keeps well for meal prep, making it convenient for busy weekdays.
Notes
- Always choose firm, unblemished eggplants to ensure they roast evenly and hold their shape. Smaller eggplants tend to be less bitter and cook faster.
- Toasting quinoa before boiling brings out a nutty flavor that elevates the salad. Don’t skip this step—it’s a simple way to enhance taste.
- For a perfectly balanced salad, let roasted eggplant and sautéed onions cool slightly before combining with the quinoa; this prevents the dressing from wilting the vegetables.
- Adjust seasoning gradually, especially salt, as the dressing and roasted vegetables can vary in saltiness depending on ingredient freshness.
- This salad is versatile: you can swap corn for bell peppers, peas, or edamame for different textures and nutrients.
Chef’s Secrets: Enhance Flavors Effortlessly
The secret to making this salad truly flavorful lies in layering textures and aromas.
Roasting the eggplant until lightly caramelized brings out natural sweetness, while sautéing onions slowly adds subtle depth without overpowering.
Toasting the quinoa intensifies its nutty flavor, and using fresh lemon juice in the dressing ensures brightness.
For an extra flavor boost, add a pinch of smoked paprika to the eggplant before roasting or a handful of finely chopped fresh herbs like parsley, cilantro, or mint right before serving.
Small tweaks like these elevate a simple salad into a dish that feels gourmet yet remains simple.
Serving Suggestions: Creative Ways to Enjoy
This roasted eggplant quinoa salad is a versatile meal option.
Serve it as a light main course for lunch, pair it with grilled tofu or tempeh for a protein-rich dinner, or offer it as a side dish alongside roasted chicken or fish.
For casual gatherings, it works beautifully as part of a buffet, and garnishing with toasted nuts, seeds, or crumbled feta (for non-vegan options) adds visual appeal and extra texture.
You can also serve it warm in colder months or chilled in the summer for a refreshing option.
Storage Tips: Keep It Fresh Longer
Store leftover salad in an airtight container in the refrigerator for up to 4 days.
The dressing can slightly soften the roasted vegetables over time, so if you prefer firmer textures, store the salad undressed and toss just before serving.
Quinoa and roasted eggplant freeze well individually, but avoid freezing the salad fully assembled as the tomatoes may become watery.
For meal prep, divide the salad into single-serving containers, which keeps portions fresh and ready to grab for lunch or dinner.
Frequently Asked Questions
1. Can I use different vegetables instead of eggplant?
Yes! Zucchini, bell peppers, or roasted sweet potatoes work wonderfully. Just adjust roasting times slightly based on the vegetable’s firmness and water content.
2. Is this salad suitable for meal prep?
Absolutely. It stores well in the fridge for 3–4 days. Keep the dressing separate if you want the roasted vegetables to maintain their texture.
3. Can I make this salad gluten-free?
Yes, quinoa is naturally gluten-free, and all the ingredients in this recipe are safe for a gluten-free diet. Ensure that your corn and seasonings are certified gluten-free if needed.
4. Can I add protein to make it more filling?
Certainly! Chickpeas, black beans, grilled tofu, tempeh, or even cooked chicken can boost protein content and make it a more substantial meal.
5. How can I make the salad more flavorful?
Enhance flavor by roasting the vegetables with herbs or spices, adding fresh herbs to the final mix, or using a splash of balsamic vinegar or roasted red pepper puree in the dressing.
Toasted nuts or seeds also add a savory crunch.
