southern style quinoa salad..

I've always had a thing for Mexican food.  I especially love that tangy and peppery taste lingering in my mouth, hmmmmm.  Plus adding that twist of fresh lime juice to the dish just brings out the freshness of each ingredient completely.  This dish is not wholly Mexican nor Asian but it is a bit of both combined.  I was inspired by this blog called Lush Loves.  Marco and my two green friends had the first try for this new experiment the other night.  They thought it was good (out of their politeness).  As for me, I thought it was a little complicated.  I couldn't figure if it was the miso that was too strong or the lime juice that made the quinoa seemed too light.  An acquired taste is certainly needed to fully understand and appreciate such dish.  And thank GOD, it was two vegetarians that I invited so I presume they would appreciate if it was not for the taste but at least for the nutritious facts.  

Don't get me wrong, it was good.  It's just that I think I'm starting to develop a peculiar taste for food especially my own food.  Not sure if it's got anything to do with the self-expectation subconsciousness to improve my cooking for the better or is this the natural progress of how every food blogger would eventually become?  Well, if you ever try this recipe, you can be the judge and tell me what you think.  :)

This salad is full of southern flavors.  

Servings: 2 persons

Preparation Time: 10 minutes

ooking Time: 20 minutes

Ingredients: 

1 large eggplant, quartered and crisscrossed on the flesh of each eggplant

1 cooked corn cob, kernels removed

1 large cup cooked quinoa

6-8 roasted almond, crushed

1-2 tbsp sesame seeds

1/2 lime juice

1 bunch cilantro, chopped

1 bunch spring onion, chopped

1/2 green chili, finely chopped

2 shallots, finely chopped

sesame oil

extra-virgin olive oil

Miso dressing: 

2 tbsp white miso

1-2 tbsp soy sauce

1 tsp rice vinegar

2 tbsp honey

1/2 fresh lemon juice

1 tbsp sesame soil

1 tbsp olive oil

Instructions: 

1) Preheat oven at 200ºC.  Brush the miso dressing on each eggplant's crisscrossed surface.  Bake 20 minutes.

2) Mix quinoa and the rest of the ingredients together.  Season and serve with the baked eggplants.  You may add a little more of the leftover miso dressing and mix evenly with your salad if you like.  Garnish with spring onion, cilantro, and a drizzle of sesame and olive oil.  

another quinoa dish for those with complicated palate.