ZESTY ROASTED EGGPLANT + RAINBOW QUINOA

Ingredients

• 2 eggplants, halved lengthwise and scored
• 2 T Umami
• 1 T chili garlic sauce
• 3 cloves garlic, crushed and minced
• 4 T pomegranate molasses
• 2 lemons, juiced
• 1 lime, juiced
• 1 medium onion, diced
• 1 C rainbow quinoa
• 3 T olive oil (plus more for drizzling)
• 2 T balsamic vinegar
• 1 C Italian parsley, roughly chopped
• 1 C cilantro, roughly chopped

Instructions

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Place the eggplant, cut side up on the baking sheet.

2. In a small bowl, whisk together the Umami, chili garlic sauce, minced garlic, 3 T pomegranate molasses, 1/2 of the lemon juice, and lime juice. Pour over the eggplant and drizzle with olive oil.

3. Roast for 1 hour.

4. While the eggplant is roasting, prepare the quinoa. In a sauce pan, over medium-high heat, sauté the onion until softened, about 5 minutes.

5. Add 2 C water and quinoa. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Remove from heat, uncover and cool 10 minutes. Fluff with a fork.

6. In a small bowl, whisk together the olive oil, balsamic vinegar, 1 T pomegranate molasses and remaining lemon juice.

7. Place the quinoa, parsley and cilantro in a large bowl. Toss to combine. Add the dressing and toss to combine.

8. Spoon the quinoa onto plates and top with roasted eggplant.

Serves 4
Categories: Lunch + Dinner, Starters + Sides

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