Another quinoa salad, this one Persian-style

I just discovered food52.com and made this salad the other nite. I made a ton of alterations - swapped in healthier quinoa for couscous, eggplant (in need of use) for squash, and cherries for raisins (eww!). The great thing about this recipe is that you can, and should, use what you have on hand. Following is my version and what I was munching on in class yesterday. That lentil salad topper on there will have to wait - that involves cookbook transcribing and I can't procrastinate that much!

Quinoa salad with eggplant, cherries, pistachios, and mint, aka Persian Love Salad

Serves 6-ish

• 1 tablespoon lemon zest
• Juice of one lemon
• 1/2 teaspoon honey
• Olive oil
• 3 garlic cloves, crushed
• 2 cups dried quinoa, cooked according to directions
  
• 1 diced eggplant
  
• 1 medium shallot, finely chopped
• 1/2 cup dried cherries
  
• 1/4 cup chopped pistachios
• Kosher salt
• 2 tablespoons chopped fresh mint
• Freshly ground black pepper

1. In a small bowl, whisk the lemon zest, lemon juice, honey, and 1/4 cup of olive oil. Add the garlic cloves and let them steep for about 30 minutes.
2. Next, cook the quinoa - rinse the grains, boil in water till the little germ spirals pop out, and drain. Toss it with a fork so the grains don't start clumping together, pour into a large mixing bowl, and set aside.
3. In a skillet over medium high heat, add about 2 tablespoons of olive oil. Then, add the chopped eggplant, salt and pepper. Saute until semi-soft with nice brown edges. Then add the shallot, cherries, pistachios, and more salt and pepper. Only cook for about a minute or two -- you still want the eggplant to be al dente. This just ensures all the flavors can marry before they hit the couscous. Set aside until everything reaches room temperature.
4. Once the veggies have reached room temperature, add them to the bowl with the couscous and combine.
5. Then, remove and discard the cloves of garlic from the dressing, and toss it with the couscous (add the dressing gradually, as you may not need it all). Fold in the mint, season with additional salt and pepper if necessary and serve at room temperature.

Read more: http://www.food52.com/recipes/5425_summer_squash_couscous_with_sultanas_pistachios_and_mint#ixzz0z3teL1AP