Quinoa salad inspired by Kelly + an interlude about a boy

On a bed of delicious greens.

Quinoa salad with herbs, tahini and fresh veggies
1 cup quinoa cooked
4 Thai eggplants, diced
1 bell pepper, diced
1 tomato, diced
3 carrots, shredded
1 beet, shredded
1/3 cup tart dried cherries

3 T roasted sesame tahini
juice of 1 lemon
1 clove garlic

1/2 cup mint, chopped
1/2 cup parsely, chopped

unbleached salt + pepper + olive oil

Rinse the quinoa and then toast lightly in 1 T olive oil. Add 1.5 cups of water and cook until done, but not mushy. Set aside.

Generously salt the eggplant after dicing and set aside while you chop the other veggies. Try to get a consistent size on everything. Drain, rinse and dry the eggplant after about 10 minutes.

Heat about 2 T olive oil in a large skillet. Add the eggplant and let cook for 2 minutes before adding the bell pepper, tomato and cherries. Cook together for about 5 minutes. Everything should stay pretty al dente, but you want the flavors to marry.

In a small food processor make an emulsion with the tahini and lemon (it will turn into a mayonnaise-y consistency) and then add the minced garlic.

When the veggies are done dump them in a big bowl with the cooked quinoa, shredded beets and carrots, and tahini dressing. Stir to combine and add salt and pepper to taste. When the salad has cooled stir in the green herbs and serve.