Provided by Giada De Laurentiis
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
- Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
- For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
- Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. 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, 5 to 10 minutes. Cool and fluff with a fork.
- Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
- Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
- Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.
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Arman “Arman shah” shah
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet apples and the roasted eggplant.
A Geddes
[email protected]I made this salad for a party and it was a big hit. Everyone loved the unique flavors.
Abdulaziz Salihu
[email protected]This salad is a great way to use up leftover quinoa. I always have some leftover after making quinoa bowls.
Achakpa Richard
[email protected]I'm not a big fan of eggplant, but I loved this salad. The roasting process really mellows out the flavor.
Shafik Mutesasira
[email protected]This salad is a great way to get your daily dose of fiber. Quinoa is a good source of fiber and the apples and eggplant add even more.
Annmarie Serrano
[email protected]I love the combination of flavors in this salad. The cumin vinaigrette is especially good.
Preval Rolange
[email protected]This salad is a great way to use up leftover roasted eggplant. I always have some leftover after making baba ganoush.
Alexis Wright
[email protected]This salad is perfect for a picnic or a lunch on the go.
Mumar Mahi
[email protected]I'm a vegan. Can I substitute tofu for the roasted eggplant?
Talia Geiszler
[email protected]I'm allergic to apples. Can I substitute another fruit?
Mahesh Dodeja
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet apples and the roasted eggplant.
Asad Zehri
[email protected]I didn't have any cumin on hand so I used a different spice blend. The salad still turned out great!
Samah Kandeel
[email protected]I found the quinoa to be a bit too chewy. I would recommend cooking it for a little less time.
Leiraythow Monchonyane
[email protected]This salad is a bit bland. I would add more spices and herbs to give it more flavor.
Vickie Owakabi
[email protected]This salad is a great way to showcase seasonal produce. I used fresh apples from my local farmers market and the salad was even better than I expected.
Yeamin Islam
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavors.
Kaylan Robbins
[email protected]This salad is a great way to use up leftover quinoa and roasted eggplant. It's also a great way to get your daily dose of fruits and vegetables.
obanlario Rio Suave
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy weeknight meal.
Jawad Jamil
[email protected]This salad is a delightful blend of flavors and textures. The roasted eggplant is smoky and tender, the quinoa is fluffy and nutty, and the apples add a crisp sweetness. The cumin vinaigrette ties everything together perfectly.