Quinoa & Breaded Eggplant Salad

Ingredients

• 3 tablespoons oil
• 3 tablespoons Lemon Juice
• 2 teaspoon dry rosemary
• 1 cube Crushed Garlic
• 1 cup red quinoa
• 2 cups chicken broth
• 2 tablespoons extra-light olive oil
• 1 medium onion, diced
• 1 teaspoon kosher salt, divided
• 1 cube Crushed Garlic
• 1 package Breaded Eggplant Sticks
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley
• 2 tablespoons Lemon Juice

Directions

Mix oil, B'gan Lemon Juice, rosemary and B'gan Garlic Cube to form marinade. Place marinade ingredients in Ziploc bag with chicken breasts. Allow to sit at room temperature for 30 minutes. Rinse quinoa and place in a small saucepan with chicken broth. Bring mixture to a boil, then simmer for 15 minutes, covered. Remove from heat and allow to stand for 10 minutes. Fluff with a fork and set aside.

Meanwhile, heat oil in a large skillet. Sauté onion over moderate to high heat with 1/2 teaspoon salt until golden, about 6-8 minutes. Add Crushed Garlic and sauté, stirring for 1 minute. Add defrosted B'gan Breaded Eggplant Sticks with remaining 1/2 teaspoon salt, chili powder, cumin, and pepper. Stir for 2 minutes. Stir eggplant mixture into the quinoa mixture. Cool to room temperature. Add chopped parsley to salad, along with Lemon Juice. Mix until well-combined. Remove chicken from marinade and fry, grill, or broil, about 3 minutes on each side. Slice into thin strips. Top salad with chicken strips.

Note: Some red quinoa cook more slowly. Just look to see that the liquid has all been absorbed before turning off the heat. Regular quinoa may be used, too.

Tip: You may opt to keep this salad parve and omit the chicken strips. It's absolutely delicious with or without! If you have no chicken broth on hand, you may use 2 cups water with 2 teaspoons consomme powder.