Ingredients
Scale
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- 1 cup quinoa, rinsed
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- 2 cups vegetable broth or water
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- 1 medium eggplant, diced
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- 2 tablespoons olive oil
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- Salt and pepper to taste
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- 4 cups fresh spinach, chopped
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- 1 cup cherry tomatoes, halved
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- 1/2 cup feta cheese, crumbled
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- 1/4 cup red onion, finely chopped
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- Juice of 1 lemon
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- 1 teaspoon dried oregano
Instructions
- Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and liquid is absorbed. Fluff with a fork and let it cool.
- Roast the Eggplant: Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until golden and tender.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted eggplant, chopped spinach, cherry tomatoes, red onion, and feta cheese.
- Dress the Salad: Drizzle with lemon juice and sprinkle with dried oregano. Toss gently to combine all ingredients.
- Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 mintes