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
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
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 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.
Alyssa
I just made this tonight and it is AMAZING! So simple and delicious! I prepared with a small piece of steak and it was so filling! So much flavor for so little prep- thank you!
Julia
So glad you liked it! 🙂
Weixa
Added tofu and mushrooms!! Yummy!!
Julia
Great additions!
Sally Vangeison
I have the ingredients and getting ready to prepare the eggplant. Was just wondering if you salted the eggplant before to decrease the water or if you just cooked it as is. Noticed that you said to be careful on oversalting.
Julia
I added salt to the chopped eggplant along with olive oil, tossed it all in a large bowl, the spread chopped eggplant on a baking sheet and baked it like that, salted, without letting it sit and release water.
Marie-michelle
Just made it and loved it! I tweaked it a little (can't help it no offense) adding red onions, black beans, arugula instead of spinach, mushroom, roasted cherry tomatoes and balsamic vinegar. Thanks for the inspiration =)
Jessica
Made this and added avocado to it! Absolutely delicious meal
Naomi
What a success! It's delicous and my husband loved it!
Thank you!
Naomi
Evie
Made this tonight! Yummy and delicious!
Deanna
How well does this keep once cooked?
Erika
Loved this! This is the first recipe I've tried to quinoa. I also love how everything used was raw, one ingredient foods. Thank you!
jill
for the 21DF do you know containers used/how manyto count and what the portion size would be?