Quinoa Salad with Zucchini, Eggplant and Peppers



Servings: 9 to 12


  • 1 eggplant, deseeded, diced into 1/4-inch squares
  • 2 red peppers, deseeded, diced into 1/4-inch squares
  • 1 1/2 zucchini, deseeded, diced into 1/4-inch squares
  • 1/3 cup olive oil
  • 4 stems fresh thyme (leaves and thin stems only)
  • 3 garlic cloves, minced
  • 1/2 tsp. salt
  • 1/3 to 1/2 cup extra virgin olive oil
  • 2 stems fresh thyme
  • Salt and fresh ground pepper


In a large skillet at medium heat, add 1/3 cup olive oil, garlic cloves, cut vegetables, leaves of 4 stems thyme and salt. Sauté 10 to 12 minutes or until crisp-tender. Set aside.

Meanwhile, cook the quinoa according to package directions until tender; strain and run cold water over quinoa to stop it from cooking further.

In a bowl, mix the quinoa with the vegetables, add 1/3 cup extra virgin olive oil, remaining thyme and salt to taste. Mix well.

To serve, garnish dish with additional fresh thyme.

Recipe courtesy of the North American Olive Oil Association