Roasted Balsamic Eggplant & Sweet Potato Quinoa Salad
Introducing one of my must-haves in the pantry – “Quinoa”, the hipster’s hippie food, this health building grain was once called “the gold of the Incas.”
Ingredients: Quinoa, eggplant, red onion, sweet potato (optional), spinach (or arugula, also optional), balsamic vinegar, sea salt, black pepper.
Roast eggplant and chunky red onion well coated with olive oil and balsamic vinegar in a 400F oven for 35-40 minutes. Mix them well with cooked quinoa. Serve. I actually added more balsamic vinegar to kick it up a little and also stirred some leftover roasted sweet potatoes and spinach. It turned out utterly delicious.
Love this caramelized eggplant and red onion, yo!
Ta-da! Who’da thought balsamic vinegar could be an amazing dressing in a quinoa salad?
Brilliant brilliant! I saw something similar years ago and thought it sounded hmm, interesting. With that said, you’ll have to make it to prove I’m wrong on this one. xoxo
