Miso Grilled Eggplant Quinoa Salad

Eggplant quinoa salad (7 of 7)

This may be a labour intensive salad which calls for a varsity of ingredients but the concoction of all the ingredients combined together results in a unique salad boasting with healthy goodness.

INGREDIENTS:

  • 2 large eggplants, quartered and criss-crossed on flesh
  • 1 cooked corn cob
  • 1 bunch coriander
  • 1 cup cooked quinoaPasta bake and potluck at Phillips (12 of 26)
  • 2 chopped shallots
  • 1 lime
  • 1 lemon juice
  • 1 green pepper
  • sesame oil
  • extra virgin olive oil
  • 6-8 roasted almonds, crushed

MISO DRESSING:

  • 2 tablespoon white miso
  • 1-2 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoon honey
  • 1/2 fresh lemon juice
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil

METHOD:

1) Preheat oven to 200 degree celsius. Brush the miso dressing on the criss-crossed eggplant that has been quartered. Bake 20 minutes until golden.

Eggplant quinoa salad (3 of 7)

Pasta bake and potluck at Phillips (17 of 26)

2) Mix quinoa with rest of ingredients. Add rest of miso dressing. Season more if needed. Serve with eggplants. Garnish with spring onion, cilantro, and a drizzle of sesame or olive oil.

Eggplant quinoa salad (5 of 7) Eggplant quinoa salad (4 of 7)

Eggplant quinoa salad (8 of 7)

17 Comments Add yours

  1. Looks like such a healthy and vibrant salad – love the sound of the miso grilled eggplant especially, and how the quinoa bulks it out a bit. That dressing too – must try it! <3

    1. Oh yes, please try – the miso pairs really well with grilled eggplants.

Leave a Reply

Your email address will not be published. Required fields are marked *