Quinoa Roasted Eggplant And Apple Salad With Cumin Vinaigrette Recipes

QUINOA, ROASTED EGGPLANT, AND APPLE SALAD WITH CUMIN VINAIGRETTE

Steps:

• For the vinaigrette: Toast the cumin seeds in a heavy medium skillet over medium heat, stirring occasionally, until the seeds darken in color and become fragrant, 3 to 4 minutes. Turn the seeds out onto a plate and let cool for a minute or two. Grind the seeds fine in a small spice or coffee grinder.
• Whisk the oil, vinegar, salt, pepper, cinnamon, cloves, and 1½ teaspoons of the toasted cumin in a small bowl until thick and blended. Stir in the shallot.
• For the salad: Position an oven rack in the center of the oven and preheat the oven to 400°F.
• Bring the broth to a simmer in a heavy medium saucepan over medium-high heat. Mix in the quinoa. Reduce the heat to medium-low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, for 5 to 10 minutes. Transfer to a large bowl, let cool, and then fluff with a fork.
• Meanwhile, spray a large rimmed baking sheet with vegetable oil cooking spray. On the baking sheet, toss the eggplant with the oil, salt, and pepper. Roast, stirring once, until tender and browned, about 30 minutes. Remove from the oven and let cool slightly, 5 minutes.
• Add the vinaigrette, eggplant, apple, walnuts, and cranberries to the quinoa and toss to blend.
• Just before serving, cover the bottom of a shallow platter with the watercress. Spoon the quinoa salad on top and serve immediately.

QUINOA, ROASTED EGGPLANT AND APPLE SALAD WITH CUMIN VINAIGRETTE

Steps:

• 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, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
• For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
• Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
• Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
• Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
• Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.