by theUngourmet -salad inspired by Shape magazine
serves 4
4 1 inch slices of eggplant
1/2 cup quinoa
1 cup water
1 tbsp olive oil
juice from 1 lemon
1 tbsp chopped fresh oregano
1 clove minced garlic
1/2 cup kalamata olives
1/2 cup chopped tomato
1/2 sweet onion, sliced
3 oz crumbled feta
salt and pepper
Rinse the quinoa. Place water and quinoa in a medium saucepan. Cook for 15 minutes until almost translucent. Allow to cool slightly. In a small bowl, combine the oil, lemon juice, oregano and garlic. In a medium bowl toss the quinoa and dressing with the remaining ingredients.
Grill the eggplant about 4-5 minutes turning once. Grill the onion slices until nicely browned but still firm and add to the salad.
Serve warm salad over grilled eggplant.
