Friday, December 11, 2009

Quinoa Salad with Roasted Vegetables and Pomegranate Vinaigrette

I hadn't cooked quinoa in awhile and, as you know, love pomegranates.  I used a few recipes from the blog Closet Cooking as inspiration.  I made a big batch of this on Monday night which we ate as a side all week!

I also made my lentil and sausage soup which was even better than I had remembered.  I was intent on having food prepared for the whole week and we didn't have to eat out once (except for the sushi dinner we chose to have on Wednesday!)


1 eggplant
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp cinnamon
1 bulb fennel
2 red peppers
1/4 cup pomegranate seeds
1/4 cup walnuts
3 oz (or so) feta
1 cup quinoa
1/4 cup pomegranate vinaigrette

Preheat the oven to 400.

Cut up the eggplant into cubes, salt generously and set aside in a colander to drain or about 20 minutes (by salting and draining the eggplant, you remove some of the bitter taste eggplant can have)

Stick the red peppers on a baking sheet lined with tin foil.  But in the oven under the broiler and turn every few minutes until all sides are blackened.  Take our, put in a covered bowl and let sit until the peppers have cooled enough to handle and the skins peel off easily.  Chop the peppers into 1 inch pieces.

Rinse and pat dry the eggplant.  Put in a baking dish and toss with some olive oil and the cumin, paprika and cinnamon.

Cut the fennel into slices, put the slices in another baking dish and toss with a little olive oil.

Roast the vegetables in a 400 degree oven for about 30 minutes.

In the meantime cook the quinoa according to the directions on the package.

But the quinoa in a bowl.  Add the roasted eggplant, fennel, red peppers, walnuts, pomegranate seeds and feta and drizzle with the pomegranate vinaigrette.

I found that this salad was fine the night I made it but incredible the several days following!  J ate his room temperature, I heated mine up in the microwave before eating.  Delicious!

1 comment:

Rosemarie said...

this sounds good -- I made something similar for t-giving only using lentils instead of quinoa.