QUINOA, ROASTED EGGPLANT AND APPLE SALAD WITH CUMIN VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
- Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
- For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
- Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
- Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
- Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
- Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.
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Maxwell Smith
[email protected]This salad is a waste of time and ingredients. The flavors just don't work together.
Mary Bety
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Faze x zeke
[email protected]This salad is not very filling. I would recommend serving it with a side of protein, such as grilled chicken or fish.
SEUN VIBES
[email protected]The cumin vinaigrette is a bit too strong for my taste. I would recommend using a lighter dressing, such as a lemon-tahini dressing.
Babar Shah
[email protected]I would have liked the salad more if the eggplant had been roasted a bit longer. It was still a bit too firm for my taste.
Rudolph “Glow” The Rednosed Reindeer
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The roasted eggplant and apples are especially delicious.
Md:Roni Islam Roni
[email protected]I'm not a big fan of eggplant, but I really enjoyed this salad. The roasting process mellows out the eggplant's flavor and makes it much more palatable.
As Antor Halder Spk
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Anjelina Adek Ogembo
[email protected]This salad is a great way to use up leftover quinoa. It's also a healthy and filling meal that's perfect for lunch or dinner.
Amir Bhutta
[email protected]I was skeptical about the combination of quinoa, roasted eggplant, and apples, but I was pleasantly surprised. The flavors and textures work really well together. I'll definitely be making this salad again.
ninjay 997
[email protected]This quinoa salad is a delightful burst of flavors and textures. The roasted eggplant adds a smoky depth, the apples provide a sweet crunch, and the cumin vinaigrette ties everything together perfectly. I especially love the contrast between the warm