Tri-Color Quinoa Salad
with Apple, Eggplant, and Honey Vinaigrette
Tri-Color Quinoa Salad
A vibrant quinoa salad with crisp apple, tender eggplant, and a sweet honey vinaigrette for a fresh, colorful side or light lunch.
Ingredients
For 2 servings
- 1 ounce Dried Cranberries
- 1 unit Eggplant
- 1 teaspoon Fall Spice Blend
- 1 jar Honey
- 1 unit Honeycrisp Apple
- 2 ounce Mixed Greens
- 1 unit Shallot
- 2 tablespoon Sherry Vinegar
- ½ cup Tri-Colored Quinoa
- 2 ounce Walnuts
Additional Ingredients
- 3 tablespoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time35m
Calories698
Protein13g
Carbs71g
Fat41g
Tags:
VeganVeggieGluten-freeFiber SmartLow Sodium
Swaps and substitutions
For a nut-free version, replace the walnuts with toasted pumpkin or sunflower seeds. To keep it vegan, swap the honey for maple syrup or agave; for lower sugar, use less sweetener and add a little extra vinegar.
What to serve with it
Serve this salad as a light main with crusty bread or warm soup for a fuller lunch. It also pairs well with grilled chicken, roasted salmon, or a simple bean dish if you want extra protein.
