- 1 medium sized 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.