Best 3 Quinoa Roasted Eggplant And Apple Salad With Cumin Vinaigrette Recipes

Quinoa, Roasted Eggplant, and Apple Salad with Cumin Vinaigrette image

Provided by Giada De Laurentiis

Time 1h50m

Yield 6

Number Of Ingredients 19

2 teaspoons cumin seeds
¼ cup extra-virgin olive oil
2 tablespoons plus 1½ teaspoons apple cider vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
? teaspoon ground cloves
1 large shallot (finely chopped)
2 cups vegetable broth
1¼ cups quinoa
Vegetable oil cooking spray
1 1¼-pound eggplant, cut into ½-inch cubes
3 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large apple (such as Honey Crisp or Golden Delicious, cut into ½-inch pieces)
¾ cup walnut pieces (toasted)
½ cup unsweetened dried cranberries
1 large bunch of watercress

Steps:

For the vinaigrette: Toast the cumin seeds in a heavy medium skillet over medium heat, stirring occasionally, until the seeds darken in color and become fragrant, 3 to 4 minutes. Turn the seeds out onto a plate and let cool for a minute or two. Grind the seeds fine in a small spice or coffee grinder.
Whisk the oil, vinegar, salt, pepper, cinnamon, cloves, and 1½ teaspoons of the toasted cumin in a small bowl until thick and blended. Stir in the shallot.
For the salad: Position an oven rack in the center of the oven and preheat the oven to 400°F.
Bring the broth to a simmer in a heavy medium saucepan over medium-high heat. Mix in the quinoa. Reduce the heat to medium-low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, for 5 to 10 minutes. Transfer to a large bowl, let cool, and then fluff with a fork.
Meanwhile, spray a large rimmed baking sheet with vegetable oil cooking spray. On the baking sheet, toss the eggplant with the oil, salt, and pepper. Roast, stirring once, until tender and browned, about 30 minutes. Remove from the oven and let cool slightly, 5 minutes.
Add the vinaigrette, eggplant, apple, walnuts, and cranberries to the quinoa and toss to blend.
Just before serving, cover the bottom of a shallow platter with the watercress. Spoon the quinoa salad on top and serve immediately.

Nutrition Facts : ServingSize 6

Quinoa Veggie Salad with Zesty Vinaigrette image

Provided by Randy Finger

Time 1h30m

Yield 24

Number Of Ingredients 13

4 cups quinoa
4 cups water
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1 green bell pepper, chopped
½ red onion, chopped
2 tomatoes, chopped
1 (15 ounce) can black olives, chopped

Steps:

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g

Quinoa-Apple Salad image

Provided by Diana Adcock

Categories Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup quinoa
1/3 cup apple cider vinegar
3 tablespoons frozen apple juice concentrate
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 large Red Delicious apple
1/2 cup shredded carrot
1/3 cup chopped red onion
1/4 cup chopped mint
salt
butter lettuce leaf

Steps:

Pour the quinoa into a fine strainer and rinse it well under cold water.
In a 2 quart saucepan combine the quinoa and 2 cups of water.
Bring to a boil over high heat, reduce heat to low and cover, simmering for 15 minutes.
Remove from heat.
In a wide shallow bowl combine vinegar, apple juice concentrate, allspice, pepper and garlic.
Add the quinoa and stir occasionally until cooled, around 10 minutes.
Core the apple and chop it into 1/4 inch cubes.
Mix the apple, carrot, onion and mint with the quinoa mixture.
Line a serving platter with the lettuce and mount the quinoa salad on top.