Ingredients
Equipment
Method
- Preheat your oven to 190°C (375°F).
- In a mixing bowl, combine the diced eggplant with 1 tablespoon of olive oil, salt, pepper, and minced garlic. Spread the mixture on a baking sheet and roast in the oven for 25 minutes or until golden and tender.
- While the eggplant is roasting, rinse and cook the quinoa according to package instructions (typically about 15 minutes). Once cooked, fluff with a fork and set aside.
- In a large mixing bowl, combine the cooked quinoa, drained kidney beans, roasted eggplant, diced cucumber, and smoked paprika. Mix well to distribute the ingredients evenly.
- Transfer the mixture to a baking dish, drizzle with the remaining olive oil, and adjust seasoning with salt and pepper as necessary.
- Bake in the preheated oven for an additional 15 minutes, allowing the flavors to meld.
- Once done, remove from the oven and let it rest for 10 minutes. Before serving, sprinkle with fresh mint and sesame seeds.
Nutrition
Notes
Feel free to swap out quinoa for another grain, such as farro or bulgur, depending on what you have on hand.
The eggplant can also be substituted with zucchini or bell peppers for a different flavor and texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
This dish is just as delicious served cold as a salad! Enjoy being creative with your flavors!
The eggplant can also be substituted with zucchini or bell peppers for a different flavor and texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
This dish is just as delicious served cold as a salad! Enjoy being creative with your flavors!