Grilled Eggplant and Spinach Salad

Serves: 2
Prep Time: 20 minutes
Cook Time: 10 minutes
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1 medium size eggplant, washed and sliced in 1/2” slices

5 oz baby spinach

1 cup prepared quinoa

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon sugar

Salt and pepper

Brush each side of the eggplant slices with olive oil. Sprinkle with Italian herbs and salt and pepper. Place on grill for 3-5 minutes. Turnover and grill an additional 3-5 minutes or until tender. Remove from grill and set aside.

Divide spinach between two dinner plates. Top with eggplant and quinoa.

In a small jar, add olive oil, balsamic vinegar and sugar. Shake vigorously. Season with salt and pepper. Divide between both salads.