Servings: 6

Weight Watcher Smart Points: 8

Preparation Time: 15 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • ¼ teaspoon red chili pepper flakes, or more to taste
  • ½ teaspoon cumin
  • 1 large eggplant
  • 1 tablespoon honey
  • Juice of ½ lemon
  • 1 tablespoon mustard (I used Dijon)
  • 3 tablespoons olive oil
  • 2 cups uncooked quinoa
  • ½ teaspoon salt, or more to taste
  • ½ tablespoon vinegar (I used champagne)
  • 3 cups water
  • 1 large zucchini


  1. Cook your quinoa
  2. Put 2 cups dried quinoa and 3 cups of water in a pot and bring it to a boil.Then I cover the pot and lower the heat and simmer for 10 minutes until done!While your quinoa is cooking, slice your eggplant and zucchini and toss in 2 tablespoons olive oil and ½ teaspoon salt
  3. Then grill until tender
  4. If you don’t have a grill you can saute, roast or use a grill pan!Let the quinoa and vegetables cool slightly and cut the veggies into large chunks
  5. Then make the dressing
  6. Combine olive oil, mustard, honey, vinegar, lemon juice, cumin, salt, and red chili pepper flakes and whisk together.Then just combine quinoa, veggies and dressing and you are good to go!Serve warm or at room temperature.

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