The Best Recipes Skinny Mediterranean Quinoa Salad

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Skinny Mediterranean Quinoa Salad

"If you are looking for a super healthy dish that has robust flavor and leaves your guests feeling full without guilt, this is a great accompaniment to any meal or can stand on its own as a vegetarian dish. It is vegetarian, gluten- and dairy-free."

Ingredients :

  • 1 eggplant, cut in half
  • 1 small yellow onion, finely chopped
  • 3 cups water
  • 1 1/2 cups quinoa
  • 3 large heirloom tomatoes, sliced
  • 1/2 cup finely chopped fresh basil
  • 1 lemon, juiced
  • 1/2 teaspoon sea salt

Instructions :

Prep : 30M Cook : 6M Ready in : 5H50M
  • Preheat oven to 425 degrees F (220 degrees C). Grease a pie pan; place eggplant in pie pan. Sprinkle onion on top and around eggplant.
  • Bake in the preheated oven until eggplant is soft and browned, about 1 hour.
  • Bring water to a boil in a 2-quart pot. Stir in quinoa; reduce heat. Simmer, uncovered, until water is absorbed, about 15 minutes.
  • Combine heirloom tomatoes, basil, lemon juice, and sea salt in a large bowl. Stir in the warm quinoa, a little at a time, until salad is combined.
  • Scoop out warm eggplant, in chunks, from the skin with a spoon; discard skin. Stir eggplant chunks and onion into salad. Cover with plastic wrap.
  • Place salad into the refrigerator; chill until flavors combine, about 4 hours.

Notes :

  • If available, make this dish with equal parts red and white quinoa.

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