Grilled Eggplant And Quinoa Salad

Name: Grilled Eggplant And Quinoa Salad
Ingredients: 1 large or 2 small eggplants, cut lengthwise into 4 sections; kosher salt and freshly ground black pepper; 3 tahini paste; 1 lemon, juiced; pinch cayenne pepper; ½ dried parsley; 2 cup cooked quinoa

Julie Ruggirello|Aug. 28, 2014 3:38 pm EST

5 (1 ratings)

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Use leftover grilled vegetables for this super simple summer salad. Quinoa and a tahini-based dressing make this a light, gluten free and vegan lunch option. Click Here for More Eggplant Recipes

Servings

4

Ingredients

1 large or 2 small eggplants, cut lengthwise into 4 sections
kosher salt and freshly ground black pepper
3 tahini paste
1 lemon, juiced
pinch cayenne pepper
½ dried parsley
2 cup cooked quinoa

Directions

Preheat the grill to medium-high heat. Season the eggplant slices with salt and pepper. Grill until cooked through and nicely marked, about 5 minutes per side. Set aside to cool, then cut into 1-inch (bite-size) pieces.
In a small bowl, mix the tahini, lemon juice, cayenne, parsley, and some salt. It will seize up and become a thick paste, which is great for traveling. Add 3 teaspoons water and mix it in until you get the consistency you want.
Mix the quinoa and eggplant, and season with some salt and pepper. Divide among 4 plates. Add some dressing to each salad and enjoy!