Monday, July 11, 2011

Quinoa Salad with Eggplant and Corn

I posted a quinoa salad recipe last week and quickly deleted it after making this because this new one is about a trillion times better. This is one of those salads that tastes so ridiculously good that you think its bad for you, but its actually really healthy.

The combo of greens, corn, glazed eggplant and quinoa with the zesty lime dressing is killer. I could eat this all day long. I am officially hooked on the quinoa.

Quinoa Salad with Eggplant and Corn
Recipe from
1 cup quinoa, uncooked
1 graffiti or Japanese eggplant, cut into 1 1/2" cubes
2 tsp. canola oil
3 tbsp. honey
2 tbsp. soy sauce
1 tbsp. mirin
2 tsp. sesame seeds
2 ears corn, kernels removed (approximately 2 cups)
1 head frisée, light green and white parts only, trimmed to 2" pieces (approximately 2 cups) (I used chopped spinach because thats what I had in my fridge and it worked really well. Use whatever greens you've got.)
1/3 cup chives, cut into 1/2" batons
2 tsp. lime zest (approximately 1 lime)
3 tbsp. lime juice (2 limes)
3 tbsp. olive oil
salt & freshly ground pepper
*I love eggplant, so used 3 small Japanese eggplants and doubled the glaze.

1. Combine 6 cups of water and 1 tbsp. of salt in a 3-4 qt. saucepan and bring to a boil. Add quinoa and simmer 12-15 minutes until grains are tender and have separated. Remove from heat and drain quinoa in a fine mesh sieve. Set sieve back over empty pot, cover with a clean kitchen towel and let rest 10-15 minutes.

2. Toss eggplant cubes with 1 tbsp. salt and drain in a colander for 15 minutes. Squeeze dry. Heat canola oil in a 10" sauté pan over medium-high heat until hot but not smoking. Add eggplant and sauté until browned on all sides, 3-4 minutes. Whisk together 1 tbsp. of the honey, soy sauce and mirin. Add to eggplant, stirring to coat, and cook 1-2 minutes more until glazed. Transfer to a small bowl, toss with sesame seeds and set aside.

3. Whisk together remaining honey, lime zest, lime juice, olive oil, 1/2 tsp. salt and fresh pepper. Toss with cooked quinoa, eggplant, corn kernels, frisée and chives. Season to taste.