Roasted Eggplant Quinoa Salad
A hearty and healthy salad combining roasted eggplant, fluffy quinoa, sweet corn, and juicy cherry tomatoes, tossed in a zesty lemon-garlic dressing. Perfect for a quick lunch, dinner side, or make-ahead meal, this vegan-friendly dish is rich in protein, fiber, and heart-healthy fats.
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.
