Culinary Corner: Quinoa Salad Eggplant Boats
Perfect light and tasty dish to break your fast on.
4 cups cooked quinoa
1 cup chick peas
1/4 cup craisins
Red bell pepper, diced
Orange bell pepper, diced
Honey Tahini Dressing:
1 cup tahini
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Cut each eggplant in half and cut cross hatched slits along the flesh. Season with salt and allow it to sit for twenty minutes. Wipe off excess moisture and place flesh side down on a greased sheet pan. Bake at four hundred degrees for a half hour. Use a spoon to flatten the center and create a well for the salad.
Add all the components for the salad in a large pan and toss.
Combine all the ingredients for the salad dressing and mix well.
Fill the eggplants with the quinoa salad and drizzle with the tahini dressing.