Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette Recipe : Giada De Laurentiis : Food Network

Ingredients

  • 2 teaspoons
  • ¼ cup
  • 2 ½ tablespoons
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/8 teaspoon ground
  • 1/8 teaspoon ground cloves
  • + 12 more ingredients
    • 1 large shallot, finely chopped (about ½ cup)
    • One 14.5-ounce can
    • 1 ¼ cups whole-grain quinoa, preferably organic
    • Nonstick
    • One 1 ¼-pound eggplant, unpeeled, cut into ½-inch cubes
    • 3 tablespoons extra-virgin olive oil
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 large Honey Crisp or
    • ¾ cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds
    • ½ cup dried cranberries
    • 1 large bunch watercress

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, v...

View full recipe at SpringPad

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