Vanilla and Bean · by Traci York
Roasted Eggplant and Quinoa Salad
NUTRITION · PER SERVING80M COOK
CAL 21%·PRO 19%
CARBS 47G45% OF CAL
10G FIBER0G ADDED10G INTRINSIC26G OTHER10G TOTAL SUGAR
FAT 22G47% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty quinoa salad with roasted eggplant, olives, and tomato bound by a lemony vinaigrette. Satisfying and flavorful. Take on a picnic, to a potluck, or enjoy for lunch.
mainmediterraneansalad🥧 baking dish🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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
- 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
At a glance
PER SERVING · TIME 80M
CAL 21%·PRO 19%
CARBS 47G45% OF CAL
10G FIBER0G ADDED10G INTRINSIC26G OTHER10G TOTAL SUGAR
FAT 22G47% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 55m
- Sodium
- 445mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 865mg
- Calcium
- 61mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.