herbed quinoa

This grilled eggplant is topped with feta, colorful ripe cherry tomatoes, and a zesty dill herbed quinoa. Here's how to grill eggplant.

Herbed Quinoa with Grilled Eggplant

eggplant (1 large or 2 small)

dry quinoa

olive oil, divided

cherry tomatoes

dill (one handful)

basil (one handful)

cilantro (one handful)

feta cheese crumbles

white wine vinegar

salt

Make the quinoa, according to the instructions for Perfect Quinoa or our Instant Pot quinoa method.

Cut the eggplant into ¾-inch slices, and generously season them with salt. Place the slices in a colander, overlapping as necessary. Let stand 15 to 30 minutes, then pat dry with paper towel (this step helps to remove bitterness from the eggplant prior to grilling).

Liberally brush cut sides of eggplant with olive oil (about 4 tablespoons total). Place on a grill and cook, turning once, until tender, about 4 minutes a side.

Cut the cherry tomatoes in half. Chop the dill, basil, and cilantro. When the quinoa is done, mix it together with the tomatoes, herbs, feta cheese crumbles, white wine vinegar, 1 tablespoon olive oil, and the kosher salt.

To serve, place two to three eggplant slices on a plate and spoon herbed quinoa and tomato mixture on top.

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Herbed Quinoa with Grilled Eggplant

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Herbed Quinoa with Grilled Eggplant

The most viewed herbed quinoa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine