Tri-Color Quinoa Salad

🥘 Ingredients

• Fall Spice Blend
  2 tsp
• Honeycrisp apple
  2 unit
• dried cranberries
  2 oz
• eggplant
  2 unit
• honey
  1 jar
• mixed greens
  4 oz
• olive oil
  6 tbsp
• pepper
• salt
• shallot
  1 unit
• sherry vinegar
  4 tbsp
• tri-colored quinoa
  1 c
• walnuts
  4 oz

🍳 Cookware

• baking sheet
• medium pot
• small bowl
• fork
• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Trim top of eggplant , then dice rest into 1/2-inch cubes. Toss on a baking sheet with 1 TBSP olive oil and the autumn Fall Spice Blend . Season with salt and pepper . Roast until golden brown and softened, ⏱️ 20-25 minutes .

   eggplant: 2 unit, olive oil: 6 tbsp, Fall Spice Blend: 2 tsp, salt, pepper
2. 

   2

   Bring 1 1/4 cups salted water to a boil in a medium pot . Once boiling, add tri-colored quinoa . Reduce to a simmer, cover, and cook until tender, ⏱️ 12-15 minutes .

   tri-colored quinoa: 1 c
3. 

   3

   Halve, peel, and mince shallot . Place dried cranberries in a small bowl with enough hot water to cover them. Combine minced shallots and sherry vinegar in a small bowl to marinate.

   shallot: 1 unit, dried cranberries: 2 oz, sherry vinegar: 4 tbsp
4. 

   4

   Whisk together 2 TBSP oil and honey . Season with salt and pepper. Pour in 1 TBSP sherry vinegar from marinating shallots and as much of the shallots as you like (we recommend 2 tsp).

   honey: 1 jar
5. 

   5

   Core and dice Honeycrisp apple into 1/2-inch cubes. Fluff cooked quinoa with a fork and drain any excess liquid.

   Honeycrisp apple: 2 unit
6. 

   6

   Toss quinoa in a large bowl with roasted eggplant, apple cubes, and mixed greens . Add in additional marinated shallots, to taste. Drain cranberries and toss into salad. Season to taste with salt and pepper. Divide between plates, and top with walnuts .

   mixed greens: 4 oz, walnuts: 4 oz