Eggplant and Quinoa Salad with Apples and Moroccan Spiced Vinaigrette

ingredients
all
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
cookware
Vinaigrette
1
In a small bowl whisk together the olive oil, apple cider vinegar, salt, pepper, cumin, cinnamon, and cloves until thick.
2
Stir in the shallots, and set aside.
Salad
3
Preheat oven to 400°F.
4
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.
5
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.
6
Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, nuts and cranberries, and toss.
7
This dish is great warm or room temperature.