Middle Eastern Spiced Quinoa Salad with Eggplant and Pomegranate

When I think of delicious Middle Eastern food, I think of the Israeli-born British chef Yotam Ottolenghi. Ottolenghi captured my heart and taste buds years ago with that gorgeous photo of roasted eggplant with buttermilk and pomegranate on the cover of Plenty, and now my kitchen shelves are lined with his cookbooks. That eggplant dish was the first recipe of his I made, and it was the first time I’d ever used za’atar spice.

Za’atar is a Middle Eastern spice made up of dried thyme, oregano, sesame seeds, sumac and salt. Deliciously nutty, it’s perfect sprinkled on roasted vegetables and meats or on yogurt or olive oil as a dip for pita.

Inspired by Ottolenghi and the upcoming holidays, I decided to make a Middle Eastern spiced quinoa salad, complete with eggplant, pomegranate and pistachios, topped with a lemony za’atar vinaigrette. This dish is vegan friendly and gluten-free to accommodate all your holiday guests. Looking for a creamy, salty component to round out the dish? Add some crumbled feta cheese on top for a vegetarian version.

Your family and friends will appreciate this flavorful, lightened-up holiday side dish. Packed with plant-based protein, fiber, potassium, magnesium and antioxidants like vitamin C, this salad is brimming with nutrition and flavor. Plus, it’s easy to make the day before to save you time and sanity on the actual holiday.

Middle Eastern Spiced Quinoa Salad with Eggplant and Pomegranate

Makes 6 servings

 

Ingredients

For the salad:

1 medium eggplant, cut into 1-inch cubes (about 3 cups)

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup quinoa

2 cups water

3/4 cup pomegranate seeds (about 1 pomegranate)

1/2 cup pistachios, chopped

Optional: 1/3 cup feta cheese

For the dressing:

1/4 cup olive oil

2 tablespoons lemon juice (from one lemon)

1 tablespoon lemon zest (from one lemon)

1 1/2 teaspoons za’atar

1 teaspoon honey

1/4 teaspoon salt

 

Directions

For the salad:

Preheat oven to 425 degrees F.

Spread eggplant onto a parchment-lined baking sheet. Toss with olive oil, salt and pepper.

Roast eggplant, turning once, for 30 to 35 minutes or until golden brown and tender. Let cool.

Meanwhile, place quinoa and water in a 1.5 quart saucepan and bring to a boil. Reduce to simmer, cover and cook for 15 minutes or until all water is absorbed and grain appears soft and translucent.

Transfer quinoa to serving bowl. Add eggplant, pomegranate seeds and pistachios (and optional feta), and toss to combine.

Pour dressing over salad and toss to coat.

 

For the dressing:

In a small mixing bowl whisk olive oil, lemon juice, lemon zest, za’atar, honey and salt until combined.

Per serving (6 servings, including optional feta cheese): Calories 300; Fat 19 g (Saturated 3 g); Cholesterol 5 mg; Sodium 280 mg; Carbohydrate 28 g; Fiber 5 g; Sugars 6 g; Protein 7 g

Kara Lydon, RD, LDN, RYT, is a registered dietitian nutritionist, yoga teacher and self-proclaimed foodie. She is the author of Nourish Your Namaste: How Nutrition and Yoga Can Support Digestion, Immunity, Energy and Relaxation and The Foodie Dietitian Blog, which features seasonal vegetarian and vegan recipes and simple strategies to bring more mindfulness and yoga into your life.

from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/2hJav8l