Ingredients: |
Ingredients: Vinaigrette:
2 tsp toasted cumin seeds
1/4 C extra virgin olive oil
2 1/2 T apple cider vinegar
1/2 kosher salt
1/2 tsp ground pepper
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1 large shallot finely chopped (about 1/2 C)
Salad:
2 C chicken broth
1 1/4 C quinoa
non-stick vegetable oil spray
One 1 1/4 pound eggplant, unpeeled, cut into 1/2-inch cubes
3 T extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp pepper
1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered
3/4 C toasted walnut pieces
1/2 C toasted salted sunflower seeds
1/2 C dried cranberries
arugula or watercress(large bunch)
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Directions: |
Directions:For vinaigrette-
Toast seeds in heavy skillet until darkened in color and become fragrant--about 3-4 minutes. Cool for 1 minute on a plate. Grind seeds in small grinder.
Whisk oil, vinegar, salt, pepper, cinnamon, cloves, and ground seeds until blended
Add shallots, and stir
For salad:
Preheat oven to 400
Spray large rimmed baking sheet with vegetable spray. Toss the cubed eggplant with 3 T of oil, 1/4 tsp salt and pepper on baking sheet
Roast until tender and browned-about minutes 30 minutes
For quinoa, bring broth to a simmer in a medium sized heavy saucepan. Add quinoa, cover, reduce heat. Cook until broth absorbed and quinoa tender about 15 minutes. Turn off heat and let quinoa stand, covered, for 5-10 minutes. Fluff with a fork. Transfer quinoa to large bowl. Fluff with fork again. Add most of vinaigrette first, then add all of the eggplant, apples, walnuts, sunflower, and cranberries and toss to blend.
Cover platter with salad greens. Spoon quinoa mixture on top. Sprinkle remaining dressing on greens
Serve.
Recipe for Giada De Laurentis |
This recipe for Quinoa, eggplant and apple salad is from