Apple and Eggplant Quinoa Pilaf


Crunchy apples and pecans complement the earthy roasted eggplant flawlessly in this delectable salad.

  • Serving Size
  • Yields
    4 Servings

Nutrition Facts

  • KCal: 676kal
  • Carbs: 115g
  • Fat: 19g
  • Protein: 17g
  • Sodium: 762mg


  • 2 cups red quinoa, rinsed and drained
  • 4 cups vegetable stock
  • 2 large New York State EMPIRE apples, finely diced
  • 1 large yellow onion, finely diced
  • 1 bulb fresh fennel, finely diced
  • 1 ½ teaspoons canola oil
  • 1 cup dried cherries
  • ½ cup pecans, toasted and chopped
  • 1 Tablespoon cumin
  • ½ cup fresh parsley, roughly chopped
  • ½ cup fresh mint, roughly chopped
  • Salt and pepper to taste


  1. In a medium saucepan, heat canola oil over medium-high heat. Add onions and fennel and cook until softened.
  2. Add red quinoa and cook until lightly toasted, about two minutes. Add vegetable stock and bring to a boil. Reduce heat to medium and simmer, covered, until quinoa is thoroughly cooked and no liquid remains.
  3. Add diced apple, dried cherries, and cumin to quinoa. Mix well and season with salt and pepper. Garnish with mint and parsley leaves and serve.