Quinoa and Roasted Eggplant Salad with Tahini Dressing

This Quinoa and Roasted Eggplant Salad with Tahini Dressing is a delicious and nutritious meal that is easy to make and packed with flavor and nutrition. It’s perfect for lunch or dinner and takes only 35 minutes to make.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk Measuring cups and spoons

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Quinoa, Eggplant, Tahini, Salad, Dressing, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1/2 cup quinoa
1/2 eggplant, cubed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon honey
1/4 teaspoon garlic powder

Cooking Instructions:

Preheat oven to 375°F.
Place cubed eggplant on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Roast in preheated oven for 20 minutes, stirring halfway through.
Meanwhile, cook quinoa according to package instructions.
In a small bowl, whisk together tahini, lemon juice, water, honey, and garlic powder.
Once eggplant is done roasting, combine with cooked quinoa in a large bowl.
Drizzle with tahini dressing and mix until everything is evenly coated.

Nutrition:

Calories: 456, Fat: 24g, Carbohydrates: 44g, Protein: 12g

This Quinoa and Roasted Eggplant Salad with Tahini Dressing is a delicious and nutritious meal that is easy to make and packed with flavor and nutrition. It’s perfect for lunch or dinner and takes only 35 minutes to make.

Rating:

2

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