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Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette
Ingredients
  • subheading: Vinaigrette:
  • 2 teaspoons cumin seeds
  • ¼ cup extra-virgin olive oil
  • 2 ½ tablespoons apple cider vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1 large shallot, finely chopped (about ½ cup)
  • subheading: Salad:
  • One 14.5-ounce can vegetable broth (about 2 cups)
  • 1 ¼ cups whole-grain quinoa, preferably organic
  • Nonstick vegetable oil spray
  • One 1 ¼-pound eggplant, unpeeled, cut into ½-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered
  • ¾ cup walnut pieces, toasted, or ⅓ cup roasted salted sunflower seeds
  • ½ cup dried cranberries
  • 1 large bunch watercress
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