Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette (Giada De Laurentiis) |
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Prep Time: 75 Minutes Cook Time: 35 Minutes |
Ready In: 110 Minutes Servings: 6 |
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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 saltedsunflower seeds |
1/2 cup dried cranberries |
1 large bunch watercress |
Directions:
1. 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.
2. 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.
3. For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
4. 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.
5. 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.
6. Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
7. Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.
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