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.
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:
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:
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:
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.
Finally, top it with Feta cheese:
Enjoy!
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.
- 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 1/2 cups cooked quinoa
- 1/4 cup Feta cheese
- 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.
This spinach eggplant and feta quinoa is full of of amazing flavor just waiting to be explored, I really enjoyed this scrumptious dish
Happy to hear that!
What is the serving size?
The whole recipe makes about 4 servings.
I had never tried eggplant before. Great recipe!! I added chicken, a bit of fresh basil and used Mrs. Dash salt free herb seasoning.
So glad you enjoyed this recipe!
Just had a wonderful Mediterranean feast thank you so much for your recipe. God bless you!
You are very welcome! I am very happy to read comments like yours!
Makes this just as is except added chicken for protein and yum, yum! Think I will put some onions in next time also. Thank you!!!!
So glad you liked this recipe! Great idea to add some chicken for protein!
I love this recipe! We make it almost once a week! I added sauteed onions to mine to make it a little more filling.
So happy to hear that! Adding sauteed onions is a great idea!
Delicious, thanks for a lovely dinner!
I am glad you enjoyed it! 🙂
I just made this with lentils as a main vegetarian course and it worked great! Thank you!
What a great idea to make this with lentils, Melissa!
Wow! Thats all! Just wow!! My fiancé wants this once a week now 🙂 And me too! Thank you for sharing
You’re very welcome, Jill! So glad you’ve enjoyed this recipe!