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    Roasted Eggplant, Spinach, Quinoa, and Feta Salad

    By Julia | Updated: Mar 14, 2018 | Published: Oct 07, 2014 | 96 Comments

    203.6K shares
    • Facebook2.2K
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    Roasted Eggplant, Spinach, Quinoa, and Feta Salad - healthy, Mediterranean-style, gluten free recipe. It's also vegetarian, paleo, low calorie, low carb and low cholesterol, high in fiber and protein (from quinoa). Even though it's a salad, it also makes a great main dish.

    Spinach, Eggplant, and Feta Quinoa

     

    Roasted Eggplant with Spinach, Quinoa, and Feta combined together are so delicious! Honestly, it's one of the best recipes I've made so far using eggplant, and the combination of all these simple ingredients is amazing! I love eggplant, it's one of my favorite vegetables:

    oven roasted eggplant, baked eggplant, healthy eggplant

    This dish has a very strong Mediterranean vibe, as I am using eggplant, quinoa, and Feta cheese. I call it healthy comfort food. It's vegetarian, gluten-free, paleo, low calorie, low carb and low cholesterol, high in fiber and protein (from quinoa). Also, this recipe could not be simpler to make. First, you roast cubed eggplant in the oven:

    oven roasted eggplant

    Then, you cook spinach and 1 clove of minced garlic in a large skillet for only a minute or two, just until it wilts. Then, once eggplant is done, add eggplant to this large skillet with wilted spinach:

    eggplant and spinach in a skillet, gluten free recipe, gluten free side dish, gluten free dinner

    Add cooked quinoa to the skillet, and season with salt and pepper. Don't overdo it on the salt, as you will be adding Feta cheese in the end.

    eggplant and quinoa, vegetarian recipe, vegetarian dinner, vegetables, healthy recipe

    Finally, top it with Feta cheese:

    gluten free dinner recipe, gluten free side dish, gluten free ideas, salad, quinoa salad, eggplant salad

    Enjoy!

    4.78 from 68 votes

    Roasted Eggplant, Spinach, Quinoa, and Feta Salad

    Roasted Eggplant, Spinach, Quinoa, and Feta Salad - healthy, Mediterranean-style, gluten free recipe. It's also vegetarian, paleo, low calorie, low carb and low cholesterol, high in fiber and protein (from quinoa). Even though it's a salad, it also makes a great main dish. 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Salad
    Cuisine Mediterranean
    Servings 4 servings
    Calories per serving 247 kcal
    Author: Julia

    Ingredients

    • 1 eggplant large, cut into 1 inch cubes
    • 2 tablespoons olive oil
    • salt and pepper
    • 1 tablespoon olive oil
    • 2 cloves garlic
    • 10 ounces spinach fresh
    • 1 ½ cups cooked quinoa
    • ¼ cup Feta cheese
    Prevent your screen from going dark

    Instructions 

    • Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil.
    • In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using spatula - that will help even out the roasting.
    • While eggplant is being roasted, heat 1 tablespoon of olive oil in a large skillet, add spinach and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat.
    • Once eggplant is done, immediately remove it from the baking sheet into the same skillet with spinach, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don't add too much salt or omit it altogether as you will be using Feta cheese too. Top with Feta cheese.

    Nutrition

    Nutrition Information
    Roasted Eggplant, Spinach, Quinoa, and Feta Salad
    Amount per Serving
    Calories
    247
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    8
    mg
    3
    %
    Sodium
     
    168
    mg
    7
    %
    Potassium
     
    777
    mg
    22
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    6710
    IU
    134
    %
    Vitamin C
     
    22.9
    mg
    28
    %
    Calcium
     
    141
    mg
    14
    %
    Iron
     
    3.3
    mg
    18
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    « Asian Beef with Mushrooms and Snow Peas
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    1. Tania klutts

      May 10, 2025 at 12:48 pm

      Great dish that freezes well for at least one month. Love to top it with fresh chopped avocado and cilantro or guasacaca made with papaya or mango

      Reply
      • Julia

        May 11, 2025 at 11:45 am

        I am so glad you loved it, Tania, and thank you so much for your 5-star review! I love your toppings - thank you for sharing. 🙂 🙂

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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