Ingredients
- Vinaigrette:
- Salad:
2t cumin seeds 1/4c extra virgin olive oil 2 1/2T apple cider vinegar 1/2t kosher salt 1/2t freshly ground black pepper 1/8t ground cinnamon 1/8t ground cloves 1 large shallot, finely chopped (about 1/2c)
2 cups veggie broth 1 1/4c whole grain quinoa nonstick spray 1 1 1/4lb eggplant, unpeeled, cut into 1/2″ cubes 3T extra virgin olive oil 1/4t kosher salt 1/4t freshly ground black pepper 1 large honey crisp or golden delicious apple, unpeeled, cored, quartered 3/4c walnut pieces, toasted, or 1/3c roasted sunflower seeds 1/2c dried cranberries 1 large bunch watercress
Directions
- Vinaigrette:
- Salad:
Toast seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3-4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder. Whisk the oil, vinegar, salt, pepper, cinnamon, cloves, and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
Place an oven rack in the center of the oven and preheat to 400. 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, 5-10 minutes. Cool and fluff with a fork. Meanwhile, spray a large rimmed baking sheet with oil spray. Toss the eggplant with 3T oil, 1/4t salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes. Transfer the quinoa to a large bowl. fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts, and cranberries. Toss to blend. Cover the bottom of a shallow platter with watercress. Spoon the salad on top and serve.