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Warm Quinoa Salad With Roasted Eggplant
Quinoa Salad With Roasted Eggplant Recipe
1 cup raw quinoa
2 cups low-sodium chicken or vegetable stock
pinch of salt
2 Chinese eggplant, washed and split open lengthwise into quarters
2 tablespoons brown miso paste
1 tablespoon sesame seeds
optional: 4-5 cloves roasted garlic (see note)
Serves 2
Preheat the oven to 400*F. Pat the eggplant dry with a paper towel, then evenly spread the inside of each eggplant with miso paste. Sprinkle with sesame seeds. Place the eggplant on a baking sheet, making sure there none are touching. Roast for one hour, or until the eggplant is completely cooked all the way through. Remove from oven and allow to cool slightly.
Bring the quinoa, stock and salt to a boil, then reduce the heat to low. Let the quinoa simmer until all the liquid has cooked away. Add the roasted garlic, if using.
Toss the quinoa with the eggplant and serve hot or cold.
