Quinoa and Roasted Grape Tomato and Eggplant Salad with Lemon Garlic Dressing

This delicious quinoa salad is packed with roasted grape tomatoes, eggplant, and a zesty lemon garlic dressing for a healthy and flavorful meal that can be enjoyed for lunch or dinner! It takes just 10 minutes of preparation time before roasting in the oven for 20 minutes before combining all ingredients together in one bowl for an easy yet delicious meal!

Cooking Equipment:

Baking sheet lined with parchment paper; Small bowl; Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Roasted Grape Tomatoes, Eggplant, Lemon Garlic Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup quinoa

1 cup grape tomatoes, halved

1 small eggplant, diced into cubes

2 tablespoons olive oil

2 cloves garlic, minced

Juice of 1 lemon

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F (190°C).

Place the diced eggplant on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 20 minutes until golden brown.

Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside to cool slightly.

In a small bowl, whisk together the remaining olive oil, garlic, lemon juice, salt and pepper until combined.

In a large bowl combine the cooked quinoa with the roasted eggplant and grape tomatoes. Pour over the dressing and mix until everything is evenly coated in the dressing. Serve warm or cold as desired.

Nutrition:

Calories – 250; Fat – 5g; Carbohydrates – 40g; Protein – 8g

Rating:

Did You Know?

Kofta, a Middle Eastern meatball made with ground beef or lamb and spices, is a popular dish in Middle Eastern cuisine.