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Quinoa and Pickles Eggplant Salad

By: Dani Desalot from
Quinoa and Pickles Eggplant Salad
Quinoa and Pickles Eggplant Salad

From the Blogger: “This quinoa, pickled eggplant and green Mexican sauce salad is so easy and absolutely delicious! Takes minutes to put together and even less time to gobble up! Give me quinoa and some veggies and I am the happiest person ever. This salad makes my life every time I make it! SO.FREAKING.YUMMY! We are having the most perfect fall weather. Every day is like the most cherished gift! This salad is filled with the perfect fall colors and is such a joy to eat on a picnic outing. The flavours are married so beautifully. This salad is gluten free (but those with gluten intolerance should be careful with quinoa as I have recently learned that quinoa is processed in facilities that also process grain-based foods and cross contamination is a great possibility).”


Preparation Time15 min

Cooking Time10 min


  • 1 cup cooked and cooled quinoa
  • 1 can drained and rinsed kidney beans
  • 2 medium fresh tomatoes, chopped
  • A couple of spoonfuls of salsa verde
  • Pickled eggplant
  1. Prepare the quinoa. I like to dry toast it in a heavy bottom sauce pan.

  2. Then once its beautiful nutty fragrance comes out, I add my veggie broth and let it simmer.

  3. Once the quinoa has cooled, simply add a can of drained and rinsed kidney beans, chopped fresh tomatoes, a couple of spoonfuls of the salsa verde and the pickled eggplant.

  4. The quantity of salsa verde and pickled eggplant are completely based on preference so I suggest adding, mixing and tasting.

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