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American Recipes

Tri-Color Quinoa Salad

Tri-Color Quinoa Salad

Tri-Color Quinoa Salad

with Apple, Eggplant, and Honey Vinaigrette

Recipe Development TeamPublished on October 27, 2016

3.6

(1.6K customers rated)

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This salad has autumn written all over it thanks to the combination of Honeycrisp apples, crunchy walnuts, and tart cranberries. Protein-packed quinoa adds some bulk, and a sweet sherry honey vinaigrette brings it all together.

Tags:

Gluten-free

•Vegan

•Veggie

Allergens:

Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

½ cup

Tri-Colored Quinoa

1 unit

Eggplant

1 unit

Honeycrisp Apple

2 ounce

Mixed Greens

1 unit

Shallot

2 ounce

Walnuts

(Contains: Tree Nuts)

1 ounce

Dried Cranberries

2 tablespoon

Sherry Vinegar

1 jar

Honey

1 teaspoon

Fall Spice Blend

Not included in your delivery

3 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories698 kcal

Energy (kJ)2920 kJ

Fat41 g

Saturated Fat5 g

Carbohydrate71 g

Sugar28 g

Dietary Fiber14 g

Protein13 g

Sodium18 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Pot

•Small Bowl

•Whisk

•Fork

Instructions

Preheat oven and roast eggplant

1

Wash and dry all produce. Preheat oven to 425 degrees. Trim top of eggplant, then dice rest into ½-inch cubes. Toss on a baking sheet with 1 TBSP oil and the autumn spice blend. Season with salt and pepper. Roast until golden brown and softened, 20-25 minutes.

Cook quinoa

2

Bring 1¼ cups salted water to a boil in a medium pot. Once boiling, add quinoa. Reduce to a simmer, cover, and cook until tender, 12-15 minutes.

Prep remaining ingredients

3

Halve, peel, and mince shallot. Place cranberries in a small bowl with enough hot water to cover them. Combine minced shallots and sherry vinegar in small bowl to marinate.

Make vinaigrette

4

Whisk together 2 TBSP oil and honey. Season with salt and pepper. Pour in 1 TBSP sherry vinegar from marinating shallots and as much of the shallots as you like (we recommend 2 tsp).

Chop apple and drain quinoa

5

Core and dice apple into ½-inch cubes. Fluff cooked quinoa with a fork. Drain any excess liquid.

Assemble salad

6

Toss quinoa in a large bowl with roasted eggplant, apple cubes, and spring mix. Add in additional marinated shallots (to taste). Drain cranberries and toss into salad. Season to taste with salt and pepper. Divide between plates, and top with walnuts.

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