Grilled Eggplant and Quinoa Salad

Ingredients

• Quinoa

  raw

  1 cup or 170g

• Eggplant

  raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Olive oil

  3 tbsp or 41g

• Paprika

  1 tsp or 2g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

Directions

1. Rinse the quinoa under cold water and cook according to package directions.
2. Trim the eggplant and slice lengthwise into 1/4-inch-thick planks.
3. Preheat a grill or grill pan over medium-high heat. Brush both sides of the eggplant with about half of the olive oil and season evenly with the paprika, salt, and black pepper.
4. Grill the eggplant until tender with distinct grill marks, about 4–5 minutes per side. Transfer to a cutting board and cut into bite-size pieces, if desired.
5. Transfer the cooked quinoa to a large bowl. Add the grilled eggplant and drizzle with the remaining olive oil.
6. Serve warm.