This gluten free quinoa and roasted eggplant salad is a colorful, nutritious dish featuring tender eggplant cubes and fluffy quinoa.
The lemon-herb dressing brightens the flavors, making it ideal for a light lunch, dinner side, or potluck contribution.
Gluten free and packed with plant-based protein, it suits those seeking wholesome and allergy-conscious recipes.
Why You’ll Love This Recipe
- Roasting the eggplant caramelizes its natural sugars enriching the flavor and softening its texture.
- Cooking quinoa until fluffy provides a hearty base that balances the soft eggplant and fresh herbs.
- The lemon-herb dressing adds brightness and ties all ingredients together, enhancing overall taste and freshness.
Gluten Free Quinoa and Roasted Eggplant Salad
This vibrant salad combines tender roasted eggplant, fluffy quinoa, and a zesty lemon-herb dressing for a refreshing and gluten-free meal or side dish.
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup quinoa (185 g), rinsed
- 2 medium eggplants (about 1 lb / 450 g), cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- Optional: 1/4 cup crumbled feta cheese (omit for vegan)
Instructions
- Prepare and roast the eggplant Preheat oven to 425°F (220°C). Toss eggplant cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway, until golden and tender. Remove from oven and let cool slightly.
- Cook the quinoa Meanwhile, in a medium pot, combine rinsed quinoa with 2 cups (480 ml) water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool to room temperature.
- Make the lemon-herb dressing In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Assemble the salad In a large bowl, combine cooked quinoa, roasted eggplant, chopped parsley, and mint. Drizzle with lemon-herb dressing. Gently toss to combine. Taste and adjust seasoning if needed. Add optional feta cheese on top.
Helpful Tips
- Rinse quinoa thoroughly to remove its natural bitterness before cooking.
- Cut the eggplant into uniform cubes for even roasting and consistent texture.
- Allow cooked quinoa and roasted eggplant to cool before mixing to prevent wilting the fresh herbs.
- For best flavor, refrigerate the salad for 30 minutes before serving to allow flavors to meld.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Refrigerated salad can be enjoyed cold or at room temperature.
Consume within 3 days to ensure freshness and prevent spoilage.
Frequently Asked Questions
Can I prepare this salad ahead of time?
Yes, you can roast the eggplant and cook the quinoa ahead of time. Assemble the salad just before serving or a few hours in advance and keep refrigerated.
Is this salad vegan?
The base salad is vegan if you omit the optional feta cheese. The other ingredients are plant-based.
How should I store leftover salad?
Store leftovers in an airtight container in the refrigerator. Eat within 3 days for best quality.
Do I need to soak the quinoa before cooking?
No soaking is necessary, but rinsing quinoa before cooking helps remove natural bitterness for a cleaner flavor.
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