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A small bowl and a serving bowl of roasted eggplant and quinoa salad

Roasted Eggplant and Quinoa Salad

This delightful quinoa salad is packed full of nutrients, and protein and offers a bright lemony vinaigrette finish. Take on a picnic, to a potluck or enjoy for lunch or a snack. It's hearty, satisfying and healthy!
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 5
Calories 467kcal
Author Vanilla And Bean


For the Salad:

  • 1 1/2 C Red or White Quinoa or white
  • 3 C Water
  • 2 Globe Eggplant medium
  • 1 Tbs + 2 tsp Extra Virgin Olive Oil
  • 3/4 C Kalamata Olives pitted and rough chopped
  • 1/3 C Marinated Sun Dried Tomatoes drained and rough chopped
  • 2 Tbs Fresh Thyme chopped (about 10 sprigs)
  • 3/4 tsp Sea Salt
  • Fresh Ground Pepper to taste

For the Dressing:

  • 1 Tbs Balsamic Vinegar
  • 1 Tbs Fresh Lemon Juice
  • 3 Tbs Extra Virgin Olive Oil
  • 1 Large Clove of Garlic minced
  • 1/2 tsp Lemon Zest
  • Pinch of Salt


For the Salad:

  • Preheat oven to 425F.
  • Rinse quinoa under running water. In a medium sauce pan, combine rinsed quinoa and water. Bring to a boil, turn to low, cover and simmer for about 10 minutes. Remove from heat and keep covered for about five minutes. Remove lid and transfer quinoa to a large mixing bowl and set aside.
  • While the quinoa is cooking and oven is preheating, slice eggplant, lengthwise and score the flesh diagonally, to make diamond shape patterns. Spread 1 1/2 tsp of olive oil on the flesh of each eggplant and slather around using fingers to distribute the oil evenly. Place a thyme spring on each slice and turn flesh side down on parchment or silpat lined baking pan. Place eggplant in oven and roast for 50-55 minutes.
  • While the eggplant is roasting, prepare the rest of the salad by rough chopping the Kalamata and sun-dried tomatoes. De-leaf the thyme and chop, finely, reserving a few springs and leaves for garnish. Add the olives, tomatoes, chopped thyme and salt and pepper to the large mixing bowl the quinoa is in. Set aside. Prepare the dressing (see below).
  • Once the eggplant has finished roasting, flip the eggplant over and cool. Remove and discard the thyme. Using a spoon, scoop out flesh and discard the skins. Rough chop the flesh of the eggplant and transfer to the large mixing bowl. Add the dressing. Stir to evenly distribute the ingredients. Taste for salt and add a squeeze more lemon if desired. Refrigerate for at least 1/2 an hour before serving. Garnish with fresh thyme. Store in the refrigerator for up to three days.

For the Dressing:

  • In a lidded jar, add the balsamic, lemon juice, olive oil, garlic, salt and lemon zest. Shake to emulsify.


Calories: 467kcal | Carbohydrates: 51g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Sodium: 1292mg | Potassium: 1000mg | Fiber: 12g | Sugar: 10g | Vitamin A: 469IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 4mg