Low-Carb Mediterranean Quinoa Salad with Grilled Eggplant

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A refreshing grain salad with tender grilled eggplant, cherry tomatoes, cucumbers, and a tangy lemon-olive oil dressing, served with quinoa. This Mediterranean-inspired low-carb recipe (vegetarian), ready in about 35 minutes, pairs quinoa, eggplant, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup uncooked (2 cups cooked) quinoa
• 1 medium, cubed into 1/2-inch pieces eggplant
• 1 cup, halved cherry tomatoes
• 1/2, diced cucumber
• 1/4 cup, pitted kalamata olives
• 1/4, finely chopped red onion
• 1, juiced (2 tbsp) lemon
• 2 tbsp olive oil
• 1/4 cup, chopped fresh parsley
• 1 clove, minced garlic

Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat. Toss eggplant with 1 tbsp olive oil, salt, and pepper. Grill 8-10 minutes until charred and tender. Let cool, then chop.
2. Step 2: In a large bowl, combine quinoa, cherry tomatoes, cucumber, olives, red onion, and parsley. In a small bowl, whisk lemon juice, remaining 1 tbsp olive oil, garlic, and salt. Pour over quinoa mixture and toss to coat.
3. Step 3: Fold in grilled eggplant. Let sit 10 minutes before serving. Top with additional parsley and a drizzle of olive oil if desired.