Mediterranean Quinoa Salad with Grilled Eggplant

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Eggplant
• 3 tbsp Olive oil
• 1 can Chickpeas
• 1/2 medium Red onion
• 1/4 cup Fresh parsley
• 2 tbsp Lemon juice
• 2 tbsp Tahini
• 1 clove Garlic
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Measure the 1 cup of quinoa into a medium saucepan (about 2-quart / 2-liter capacity) and add the 2 cups of water. Bring the water to a boil over high heat (approximately 400°F / 200°C), then reduce the heat to low (approximately 200°F / 95°C), cover the saucepan with a lid, and simmer for 15 minutes, or until the 2 cups of water is absorbed and the quinoa is tender. Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes to allow it to finish steaming.
2. 2While the quinoa cooks, cut the 1 medium eggplant into 1/2-inch (1.25 cm) thick rounds. Place the eggplant rounds on a baking sheet. Brush both sides of the eggplant rounds with 1 tablespoon of the 3 tablespoons of olive oil. Season both sides of the eggplant rounds evenly with the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper.
3. 3Heat a grill or a grill pan over medium-high heat (approximately 375°F / 190°C). Place the seasoned eggplant rounds on the hot grill or grill pan and cook for 3 to 4 minutes per side, until the eggplant rounds are tender and distinct grill marks appear. Remove the grilled eggplant rounds and set them aside to cool slightly, making them easier to handle.
4. 4Once the grilled eggplant rounds are cool enough to handle, cut them into bite-sized pieces. In a large bowl, combine the cooked quinoa, the cut-up grilled eggplant, the 1 can of chickpeas (which you have drained and rinsed), the 1/2 medium red onion (thinly sliced), and the 1/4 cup of fresh parsley (chopped).
5. 5In a small bowl, whisk together the 2 tablespoons of lemon juice, the 2 tablespoons of tahini, the 1 clove of garlic (minced), and the remaining 2 tablespoons of olive oil. Continue whisking these ingredients until the dressing is smooth and well combined.
6. 6Pour the prepared lemon-tahini dressing over the quinoa and eggplant mixture in the large bowl. Toss all the ingredients gently until they are evenly coated with the dressing.
7. 7Serve the Mediterranean Quinoa Salad warm or cold.

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