Vibrant Colombian Vegetarian Feast: Grilled Eggplant and Quinoa Salad with Avocado-Cilantro Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 medium
• sized eggplants 1 cup uncooked quinoa 2 cups water 1 ripe avocado 1/4 cup fresh cilantro 1/4 cup fresh lime juice 2 tablespoons olive oil Salt and pepper, to taste

Instructions

1. a. Rinse the quinoa under cold water and drain well. In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the quinoa is cooked through and fluffy. Set aside to cool. b. Preheat a grill or grill pan over medium high heat. Slice the eggplants into 1/2 inch thick rounds and brush with olive oil on both sides. Grill for 3 4 minutes per side until tender and slightly charred. Remove from heat and let cool slightly. c. In a food processor or blender, combine the avocado, cilantro, lime juice, and olive oil. Blend until smooth, seasoning with salt and pepper to taste. d. In a large bowl, gently toss together the cooled quinoa, grilled eggplant, and avocado cilantro dressing. Serve immediately, garnished with additional fresh cilantro if desired.

Chef’s Insight

The combination of grilled eggplant, fluffy quinoa, and zesty dressing creates an explosion of textures and flavors in every bite.

Notes

Use ripe avocado for a smoother dressing consistency.