Toasted sesame seeds (use white ones with red quinoa or black ones with white quinoa for a pretty color contrast)
Optional garnish: thinly sliced mango
Stem the eggplants and cut lengthwise. Brush cut surfaces with sesame oil and sprinkle with the salt. Broil for about 4 minutes, cut side up, just until beginning to brown. Turn and broil an additional 5 minutes. They should be very soft and roasted. Let cool.
Toss quinoa with other vegetables.
Cut eggplant into cubes (remove the peel first for a more delicate salad).
Whisk together dressing ingredients and pour over quinoa. Gently toss to mix. Add in eggplant last carefully so it doesn’t break up too much.
Garnish with almonds and sesame seeds right before serving to retain their crunch.