Recipe By Laura Violet
Published Jul 19th
Prep 30m Cook 1h 20m Additional 4h Ready In 5h 50m
Servings 6 servings Calories 203.8

If you are looking for a super healthy dish that has robust flavor and leaves your guests feeling full without guilt, this is a great accompaniment to any meal or can stand on its own as a vegetarian dish. It is vegetarian, gluten- and dairy-free.

Recipe Ingredients

  • 1 eggplant, cut in half
  • 1 small yellow onion, finely chopped
  • 3 cups water
  • 1 ½ cups quinoa
  • 3 large heirloom tomatoes, sliced
  • ½ cup finely chopped fresh basil
  • 1 lemon, juiced
  • ½ teaspoon sea salt

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a pie pan; place eggplant in pie pan. Sprinkle onion on top and around eggplant.
  2. 2 Bake in the preheated oven until eggplant is soft and browned, about 1 hour.
  3. 3 Bring water to a boil in a 2-quart pot. Stir in quinoa; reduce heat. Simmer, uncovered, until water is absorbed, about 15 minutes.
  4. 4 Combine heirloom tomatoes, basil, lemon juice, and sea salt in a large bowl. Stir in the warm quinoa, a little at a time, until salad is combined.
  5. 5 Scoop out warm eggplant, in chunks, from the skin with a spoon; discard skin. Stir eggplant chunks and onion into salad. Cover with plastic wrap.
  6. 6 Place salad into the refrigerator; chill until flavors combine, about 4 hours.

Nutrition Facts

  • Calories 203.8
  • Carbohydrate 39.1 g
  • Fat 3 g
  • Fiber 8.2 g
  • Protein 8.2 g
  • Saturated Fat 0.4 g
  • Sodium 159.9 mg
  • Sugar 5 g

Chef's Notes

If available, make this dish with equal parts red and white quinoa.


  1. I didn't have eggplant so I just used heirloom tomatoes. I added a little olive oil for flavor. Love the lemon! Added lemon zest too.

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