Eggplant + Cucumber Crunch Salad with Lemon-Tahini Dressing

Eggplant + Cucumber Crunch Salad with Lemon-Tahini Dressing

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

This Recipe has been adapted  from an amazing CSA Farm in Orgeon  (Tumbleweed Farm) and their farm food blog Dishing Up the Dirt
Check out the link above for an amazing resource for CSA cooking! It's the best! 
 

• 1 cup quinoa

• 1 medium-sized eggplant, cut into 1/4 inch chunks

• 2 Tablespoons olive oil

• 1 pint cherry tomatoes, sliced in half

• 3 Tablespoons finely chopped onion

• 1 large cucumber, cut into 1/4 inch chunks

• 1 bunch of parsley, diced

• 2 cups cooked chickpeas-if canned rinsed and drained

• salt and pepper to taste

For the dressing

• 1/4 cup tahini

• 1/4 cup water

• 2 Tablespoons lemon juice

• 1 teaspoon lemon zest

• 2 teaspoons honey

• 1/2 teaspoon cayenne pepper

• salt and pepper to taste

Preparation

1. Prepare the quinoa by combining 1 cup of quinoa with 2 cups of water in a saucepan. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork.

2. Prepare the dressing by whisking all the ingredients together until smooth. Taste test and adjust seasonings if necessary.

3. Slice the eggplants into 1/4 inch chunks (no need to peel) and lightly salt them and set aside on a dish cloth.

4. Heat oil in a large skillet over medium-high heat. Add scallions and cook for about 3 minutes. Add the eggplant and chickpeas and continue to cook stirring often until eggplants begin to brown on all sides and chickpeas become lightly toasted. About 8 minutes. Remove from heat and set aside.

5. In a large bowl combine the cooked quinoa with cherry tomatoes, cucumber and eggplant/chickpea mixture. Stir in the parsley and toss until well combine.  Drizzle with dressing and season to taste with salt and pepper. Enjoy

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go