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Gluten Free Quinoa Sweet Potato Eggplant Salad

Several months back, I had a gluten-free quinoa sweet potato eggplant salad at Bleeker Bakery. I liked it, so I decided to try making my own version.
Please don't let the cook time or the number of steps scare you away. Sweet potatoes and eggplants take a while to cook.
I hope you and your family like it as much as my family does.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • 1 cookie sheet
  • 1 cutting board
  • 1 knife
  • 1 set of measuring spoons
  • 1 measuring cup
  • 1 silicon tipped or wooden spoon
  • 1 non stick 4 qt pot
  • 1 mixing bowl
  • 1 piece parchment paper cut in half
  • 1 towel

Ingredients
  

  • 1 large or 2 small sweet potatoes
  • 1 medium sized eggplant
  • 2 cups quinoa
  • 1 large onion
  • 1 tsp minced garlic
  • 1 tsp garlic powder
  • fine granulated salt
  • rock salt
  • 1 tsp fine granulated black pepper
  • olive oil

Instructions
 

  • Wash the eggplant and slice it not too thick and not too thin, place on a half sheet of parchment paper on top of a towel
  • Sprinkle rock salt on both sides of the eggplant
  • Let eggplant sit for 30 minutes
  • Preheat the oven to 375℉ or 190℃
  • Wash the sweet potato and place it on a half sheet of parchment paper on the cookie tray, and put it in the oven
  • After 30 minutes, rinse the eggplant and cut into ¼ or ⅛, depending on the size of the slices
  • Mix the eggplant, olive oil, and lightly sprinkle with salt
  • Remove the tray from the oven with the sweet potato and place the eggplant pieces on it
  • Cook eggplant and sweet potato for another 30-40 minutes until both are done cooking
  • Dice onions into small pieces
  • Cover bottom of the pot with olive oil
  • Add diced onions to the pot and sprinkle with salt and pepper to taste
  • Add minced garlic about half way through the cook
  • Once onions are cooked place in mixing bowl
  • In the same pot that you sautéed the onions, add 3.5 cups of water to the pot and bring to a boil with 1 teaspoon of salt and 1 teaspoon of garlic powder
  • Add the 2 cups of quinoa to the pot and cook per the bag's instructions
  • When the sweet potato is done, cut off the skin and dice and cube it
  • Once the quinoa is done, add the onions and garlic mixture, sweet potato, and eggplant, and mix in the pot.
  • Serve warm, cold or room temperature