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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