Eggplant and Quinoa Salad with Apples and Moroccan Spiced Vinaigrette

1/4 cup extra-virgin olive oil
2 1/2 tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
2 tsp ground cumin
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1 large shallot
finely chopped
2 cups low sodium vegetable broth
1 1/4 cups whole-grain quinoa
2 small eggplants
unpeeled, cut into ½-inch cubes
3 tbsp extra-virgin olive oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 large Honey Crisp or Pink Lady apple
thinly sliced
3/4 cup pine nuts
1/2 cup dried cranberries
In a small bowl whisk together the olive oil, apple cider vinegar, salt, pepper, cumin, cinnamon, and cloves until thick.
Stir in the shallots, and set aside.
Preheat oven to 400°F.
Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
Lightly brush a baking sheet with olive oil. Then in a medium bowl toss cubed eggplant in remaining olive oil, salt and pepper and spread evenly on the baking sheet. Roast approximately 30 minutes until tender and browned, stirring once.
Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, nuts and cranberries, and toss.
This dish is great warm or room temperature.