Name: Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 servings
Ingredients: 2 teaspoons cumin seeds; 1/4 cup extra-virgin olive oil; 2 1/2 tablespoons apple cider vinegar; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 large shallot, finely chopped (about 1/2 cup); One 14.5-ounce can vegetable broth (about 2 cups); 1 1/4 cups whole-grain quinoa, preferably organic; Nonstick vegetable oil spray; One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered; 3/4 cup walnut pieces, toasted, or 1/3 cup roasted salted sunflower seeds; 1/2 cup dried cranberries; 1 large bunch watercress

Directions

Watch how to make this recipe.

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.

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Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

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