Miso Eggplant & Quinoa Salad

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Summer always gets me into a real salad buzz! It must be the temperature and all the fresh in-season veggies at this time of year. I was inspired to make this quinoa and eggplant salad after having a yummy salad I had at a cafe while on holiday...and also Pak n Save had 2 eggplants for $2 last week yayyy!

This salad is perfect for a summer BBQ shared with family and friends or make it during the week for an easy, tasty dinner. You could have it on it's own (like I did) or team it with roast chicken for a more filling meal. 


Miso Eggplant & Quinoa Salad

Ingredients:

  • 1 eggplant
  • 1/4 tsp Himalayan salt
  • 1 Tbsp coconut oil
  • 2 big handfuls of baby spinach
  • 1 tin of chickpeas, drained and rinsed
  • 1 cup cooked quinoa (about 1/2 cup raw)
  • 1 punnet cherry tomatoes
  • 2 Tbsp sesame seeds, toasted

Miso Dressing:

  • 1/4 cup lemon juice (about 1 & 1/2 lemons)
  • 2 Tbsp miso paste
  • 1 Tbsp honey
  • 1 Tbsp sesame oil
  • 1/2 Tbsp fresh ginger, grated or finely chopped

Instructions:

  1. Wash and slice the eggplant into bite-sized pieces. Place on an oven tray and mix with the oil and salt. Roast at 180 degrees for approximately 30 minutes or until eggplant is cooked. 
  2. Make the dressing by mixing all ingredients together. 
  3. In a serving bowl place the spinach, chickpeas, quinoa, roasted eggplant, cherry tomatoes and sesame seeds. 
  4. Pour over the dressing and mix through. 

Serves 2 meals or 4 side-dishes

If you make this yummy eggplant salad then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community πŸ˜ŠπŸ’›