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Quinoa Salad With Frisee, Eggplant, And Corn

By Saveur
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Related tags
salad sides dairy free nut free vegetarian mothers' day lunch asian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tbsp. salt

1 cup quinoa, uncooked

1 graffiti or Japanese eggplant, cut into 1 ½" cubes

2 tsp. canola oil

3 tbsp. honey or agave nectar, divided

2 tbsp. soy sauce

1 tbsp. mirin

2 tsp. sesame seeds

2 ears corn, kernels removed (approximately 2 cups)

1 head frisée, light green and white parts only, trimmed to 2" pieces (approximately 2 cups)

⅓ 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

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