Roasted Eggplant Quinoa Salad

• Gluten free

• Produce

  • 6 Basil, leaves
  • 1 Eggplant
  • 4 cloves Garlic
  • 4 Kale, large leaves

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 3 tbsp Lemon juice

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 2/3 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan, grated

• Liquids

  • 1 cup Water

Found on livelytable.com

Description

Directions

• Preheat oven to 425°F. Line 2 baking sheets with foil.
• Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Tear kale into uniform pieces and toss with other 1/2 tbsp of olive oil. Spread onto other cookie sheet.
• Roast kale 10 minutes or until crispy but not burned. Roast eggplant 20 minutes, stirring every 5 minutes or so.
• Meanwhile, prepare quinoa. Rinse uncooked quinoa if it is not pre-rinsed. Mince garlic cloves and add quinoa, garlic, broth, and water to a medium saucepan. Heat over medium heat and simmer for about 15 minutes, or until quinoa has soaked up all of the water.
• Thinly slice basil leaves into ribbons and prepare dressing by mixing lemon juice and olive oil.
• In a large bowl, toss together cooked quinoa, eggplant, and kale. Add dressing, parmesan, and basil. Season with salt and pepper to taste.
• Serve hot or cold. This can be kept in the fridge, covered, up to 5 days.

Nutrition