Quinoa Salad with Frisee, Eggplant, and Corn

Name: Quinoa Salad with Frisee, Eggplant, and Corn
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 tbsp. salt; 1 cup quinoa, uncooked; 1 graffiti or Japanese eggplant, cut into 1½" cubes; 2 tsp. canola oil; 3 tbsp. honey or agave nectar, divided; 2 tbsp. soy sauce; 1 tbsp. mirin; 2 tsp. sesame seeds; 2 ear corn, kernels removed (approximately 2 cups); 1 head frisée, light green and white parts only, trimmed to 2" pieces (approximately 2 cups); 1 ⁄ 3 cup chives, cut into ½" batons; 2 tsp. lime zest (from 1 lime); 3 tbsp. lime juice (from 2 limes); 3 tbsp. olive oil; Salt and freshly ground pepper

Serves
serves 4-6

ANNA STOCKWELL

Glazed eggplant, corn, and a bright lime vinaigrette join quinoa and lacy frisée for a summery side dish that's perfect for picnics. Developed by associate food editor Judy Haubert, it's easy to make gluten-free—just substitute a gluten-free brand of soy sauce.

Ingredients

1 tbsp. salt
1 cup quinoa, uncooked
1 graffiti or Japanese eggplant, cut into 1½" cubes
2 tsp. canola oil
3 tbsp. honey or agave nectar, divided
2 tbsp. soy sauce
1 tbsp. mirin
2 tsp. sesame seeds
2 ear corn, kernels removed (approximately 2 cups)
1 head frisée, light green and white parts only, trimmed to 2" pieces (approximately 2 cups)
¹⁄₃ cup chives, cut into ½" batons
2 tsp. lime zest (from 1 lime)
3 tbsp. lime juice (from 2 limes)
3 tbsp. olive oil
Salt and freshly ground pepper

ADVERTISEMENTAD

Instructions

Step 1

Combine 6 cups of water with the 1 tbsp. salt in a 3-4 qt. saucepan and bring to a boil. Add quinoa and simmer 12-15 minutes until grains are tender and have separated. Remove from heat and drain quinoa in a fine mesh sieve. Set sieve back over empty pot, cover with a clean kitchen towel and let rest 10-15 minutes.

Step 2

Toss eggplant cubes with 1 tbsp. salt and drain in a colander for 15 minutes. Squeeze dry. Heat canola oil in a 10" sauté pan over medium-high heat until hot but not smoking. Add eggplant and sauté until browned on all sides, 3-4 minutes. Whisk together 1 tbsp. of the honey or agave, soy sauce, and mirin. Add to eggplant, stirring to coat, and cook 1-2 minutes more until glazed. Transfer to a small bowl, toss with sesame seeds and set aside.

Step 3

Whisk together remaining honey, lime zest, lime juice, olive oil, ½ tsp. salt and fresh pepper. Toss with cooked quinoa, eggplant, corn kernels, frisée, and chives. Season to taste with salt and pepper.

Combine 6 cups of water with the 1 tbsp. salt in a 3-4 qt. saucepan and bring to a boil. Add quinoa and simmer 12-15 minutes until grains are tender and have separated. Remove from heat and drain quinoa in a fine mesh sieve. Set sieve back over empty pot, cover with a clean kitchen towel and let rest 10-15 minutes.
Toss eggplant cubes with 1 tbsp. salt and drain in a colander for 15 minutes. Squeeze dry. Heat canola oil in a 10" sauté pan over medium-high heat until hot but not smoking. Add eggplant and sauté until browned on all sides, 3-4 minutes. Whisk together 1 tbsp. of the honey or agave, soy sauce, and mirin. Add to eggplant, stirring to coat, and cook 1-2 minutes more until glazed. Transfer to a small bowl, toss with sesame seeds and set aside.
Whisk together remaining honey, lime zest, lime juice, olive oil, ½ tsp. salt and fresh pepper. Toss with cooked quinoa, eggplant, corn kernels, frisée, and chives. Season to taste with salt and pepper.