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A new leaf: Quinoa, eggplant and chickpea salad

Monday, March 24, 2008
Last Updated Monday March 24, 2008, EDT 8:20 AM

Vegetarian recipes from recently released cookbooks:

"Gluten Free and Easy," by Robyn Russell (Sellers, 2008)

To those with celiac disease, a condition that causes human bodies to react to gluten like poison, vegetarians say welcome to the club of limited food options. The gluten-free diet doesn't overlap entirely with veggie restrictions, but it often shares the territory of health-conscious cuisine. Other grains, like quinoa, used in the recipe below, often pack a strong nutritional punch. This collection doesn't take special care to address vegetarians — even the minestrone contains prosciutto — but in the veggie-friendly recipes, the methods are designed to make vegetable flavors shine. Every ingredient counts, as any vegetarian will avow. Freshness counts.

— Evelyn Shih

Quinoa, eggplant and chickpea salad

• 1/2 cup quinoa
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 teaspoon crushed garlic
• 2 teaspoons ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon garam masala
• 1 large eggplant, chopped
• 14 ounces canned chickpeas, drained and rinsed
• 1/2 cup chopped cilantro
• 1/2 cup chopped Italian parsley
• Salt, to taste
• 1/2 cup plain yogurt
• 2 tablespoons chopped mint
• 1 teaspoon ground cumin

Place the quinoa in a sieve and wash well under running water, then drain. Toast the quinoa in a hot, dry frying pan until fragrant.

Pour 1 cup water into a saucepan, bring to a boil, and stir in the quinoa. Simmer, covered, for about 12 minutes, until soft. Remove from the heat, fluff with a fork and leave covered in the pan for 10 minutes more.

Heat the olive oil in a frying pan, and sauté the onion gently until very soft, then add the garlic and spices and cook 3 minutes.

Add eggplant and cook, stirring until golden, adding extra oil if needed. Add chickpeas and stir until heated through. Remove pan from heat and stir in the cilantro, parsley and quinoa. Season with salt.

To make the dressing, combine the yogurt, mint and cumin in a bowl.

Serve salad warm or at room temperature, drizzled with dressing.

Servings: 4.

Per serving: 336 calories, 11 grams fat, 2 grams saturated fat, 4 milligrams cholesterol, 51 grams carbohydrates, 12 grams protein, 472 milligrams sodium, 12 grams fiber.