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Spicy Roasted Eggplant Quinoa Salad

Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 312kcal

Ingredients

  • 3 cups cooked quinoa
  • 1 small eggplant chopped into wedges
  • 1 small onion thinly sliced
  • ½ red pepper thinly sliced
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 8 fresh mint leaves torn into small pieces
  • 6 leaves fresh basil torn into small pieces
  • Sea salt & fresh pepper
  • ½ lemon juiced
  • ½ tbsp chili flakes

Instructions

  • Preheat oven to 400 and line a baking sheet with foil
  • In a large bowl, toss together chopped eggplant, sea salt, fresh pepper and 2 tablespoons of olive oil
  • Layer eggplant on the baking sheet and roast for 20 minutes, tossing once or twice
  • Meanwhile, heat remaining tablespoon of olive oil in a small pan. Slice onion and red pepper and sauté with sea salt and fresh pepper, cooking until the onion is translucent and peppers are tender
  • Add garlic and half of the chili flakes, give it all a good stir and remove from heat
  • Once eggplant has finished roasting, sprinkle it with the remaining of chili flakes
  • Add everything to a large mixing bowl, toss in the mint and basil, squeeze in the lemon juice and toss again
  • Store, covered, in the fridge for up to a week

Nutrition

Calories: 312kcal | Carbohydrates: 42g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 621mg | Fiber: 8g | Sugar: 7g | Vitamin A: 915IU | Vitamin C: 31.6mg | Calcium: 52mg | Iron: 2.9mg