Quinoa Salad with Frisee, Eggplant, and Corn

  • Serves

    serves 4-6


Glazed eggplant, corn, and a bright lime vinaigrette join quinoa and lacy frisée for a summery side dish that's perfect for picnics. Developed by associate food editor Judy Haubert, it's easy to make gluten-free—just substitute a gluten-free brand of soy sauce.


  • 1 tbsp. salt
  • 1 cup quinoa, uncooked
  • 1 graffiti or Japanese eggplant, cut into 1½" cubes
  • 2 tsp. canola oil
  • 3 tbsp. honey or agave nectar, divided
  • 2 tbsp. soy sauce
  • 1 tbsp. mirin
  • 2 tsp. sesame seeds
  • 2 ear corn, kernels removed (approximately 2 cups)
  • 1 head frisée, light green and white parts only, trimmed to 2" pieces (approximately 2 cups)
  • 13 cup chives, cut into ½" batons
  • 2 tsp. lime zest (from 1 lime)
  • 3 tbsp. lime juice (from 2 limes)
  • 3 tbsp. olive oil
  • Salt and freshly ground pepper


Step 1

Combine 6 cups of water with the 1 tbsp. salt in a 3-4 qt. saucepan and bring to a boil. Add quinoa and simmer 12-15 minutes until grains are tender and have separated. Remove from heat and drain quinoa in a fine mesh sieve. Set sieve back over empty pot, cover with a clean kitchen towel and let rest 10-15 minutes.

Step 2

Toss eggplant cubes with 1 tbsp. salt and drain in a colander for 15 minutes. Squeeze dry. Heat canola oil in a 10" sauté pan over medium-high heat until hot but not smoking. Add eggplant and sauté until browned on all sides, 3-4 minutes. Whisk together 1 tbsp. of the honey or agave, soy sauce, and mirin. Add to eggplant, stirring to coat, and cook 1-2 minutes more until glazed. Transfer to a small bowl, toss with sesame seeds and set aside.

Step 3

Whisk together remaining honey, lime zest, lime juice, olive oil, ½ tsp. salt and fresh pepper. Toss with cooked quinoa, eggplant, corn kernels, frisée, and chives. Season to taste with salt and pepper.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.