Quinoa Salad

1 small eggplant, chopped
1/2 cup quinoa
1 cup chopped flat leaf parsley
1 bunch scallions, chopped
1 pint grape tomatoes, sliced in half
5 tablespoons olive oil
juice of 1/2 lemon
salt
sliced avocado and hummus for serving (optional)

Preheat oven to 400. Toss the eggplant with 1 tablespoon of the olive oil and sprinkle with salt. Roast until tender, about 20 minutes (roasting time may vary depending on how coarsely you chop the eggplant). Meanwhile, cook quinoa according to package directions. Toss quinoa, eggplant, tomatoes, parsley and scallions together in a large bowl. Meanwhile, whisk together the remaining 4 tablespoons olive oil and the juice of 1/2 a lemon. Season with salt and pepper and add more lemon juice if necessary. Pour the dressing over the quinoa and toss to coat. Refrigerate the salad for about an hour to allow the flavors to blend. If using, top with sliced avocado and a couple of dollops of hummus.