Tri-Color Quinoa Salad

🥘 Ingredients

• dried cranberries
  ¼ cup
• eggplant
  1 unit
• fall spice blend
  1 tsp
• honey
  1 tbsp
• honeycrisp apple
  1 unit
• mixed greens
  4 c
• olive oil
  3 tbsp
• pepper
  ½ tsp
• salt
  1 tsp
• shallot
  1 unit
• sherry vinegar
  2 tbsp
• tri-colored quinoa
  1 c
• walnuts
  ½ cup

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Trim top of eggplant , then dice rest into ½-inch cubes. Toss on a baking sheet with 1 tbsp olive oil and the fall spice blend . Season with salt and pepper . Roast until golden brown and softened ⏱️ 20 minutes .

   eggplant: 1 unit, olive oil: 3 tbsp, fall spice blend: 1 tsp, salt: 1 tsp, pepper: ½ tsp
2. 

   2

   Bring 1¼ 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 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: ¼ cup, sherry vinegar: 2 tbsp
4. 

   4

   Whisk together remaining olive 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 tbsp
5. 

   5

   Core and dice honeycrisp apple into ½-inch cubes. Fluff cooked quinoa with a fork. Drain any excess liquid.

   honeycrisp apple: 1 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 c, walnuts: ½ cup