NGI-Blog-Mediterranean (37)'FLIP-RET

Mediterranean
Quinoa Salad
with Grilled
Eggplant
and Tofu

Adapted from the
Natural Gourmet Institute

Photo Credit: Alexandra Shytsman
for Natural Gourmet Institute

Lunch

I Love Me Café ®

INGREDIENTS

For the quinoa salad:

  • 1 3⁄4 cups water
  • ½ teaspoon sea salt
  • 1 cup quinoa
  • 1 pint cherry tomatoes, halved
  • ½ English cucumber, seeded, diced
  • ½ small red onion, diced
  • ½ cup pitted Kalamata olives, rinsed well to remove extra salt and roughly chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • ⅓ cup crumbled feta cheese
  • 1 tablespoon lemon juice

For the grilled tofu:

  • ¼ cup lemon juice
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh oregano
  • Sea salt and freshly ground black pepper
  • 14 ounces extra firm tofu, drained, patted dry, cut into ½-inch slices

For the grilled eggplant:

  • ⅓ cup olive oil
  • 1 garlic clove, minced
  • 1 large eggplant, halved widthwise,
    cut into ½-inch slices
  • Sea salt, to taste

Mediterranean Quinoa Salad with
Grilled Eggplant and Tofu

Adapted from the Natural Gourmet Institute

Yield: 4 Servings

PROCEDURE

QUINOA SALAD

1. In a small pot, bring water and salt to a boil. Add quinoa, turn heat down to a simmer, and cook until all water is absorbed, about 15 minutes. Turn heat off, and let stand covered for another 10 minutes.

2. Allow quinoa to come to room temperature. Fluff with a fork.

3. In a large bowl, toss quinoa with remaining salad ingredients. Taste and season with salt, if needed.

GRILLED TOFU

1. Whisk together lemon juice, oil, garlic, oregano, salt and pepper in a small bowl.

2. In a shallow dish, coat tofu in marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.

3. Heat a grill pan over medium-high heat. Cook tofu until browned, 3-4 minutes per side, basting occasionally with marinade.

GRILLED EGGPLANT

1. Combine olive oil and garlic, and brush eggplant on both sides. Season with salt.

2. Grill over medium-high heat until softened and browned, 4-5 minutes per side.
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New York City’s Natural Gourmet Institute is the leading health-supportive culinary school that combines professional culinary technique with science-based nutrition. With their $5 Dinners recipe series, they dispel the myth that eating healthfully is inaccessible. Each of these recipes costs five dollars or less per serving, proving the same five dollars that can be spent on a fast food meal can pay for a delicious, balanced and satisfying home cooked dinner.