Quinoa Salad with Frisee Eggplant and Corn
Ingredients
- 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)
- 1⁄3 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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