Quinoa, Spinach, & Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 1 Eggplant, diced in cubes- 1/2 Large onion, diced- 1 cup frozen spinach- 1 Tbsp minced garlic- 1/2 Cup rinsed Quinoa- 1 cup tomato sauce- 1 tbsp olive oil- 1 cup shredded mozzarella cheese- Salt, pepper, garlic powder to taste
Preheat oven to 400 F. Dice eggplant and toss with olive oil, salt, pepper, and garlic powder. Spread eggplant in a single layer on a baking sheet and bake for 30 minutes or until soft and lightly browned.
While eggplant is roasting, saute diced onion and minced garlic in a large pan. Cook quinoa according to directions on package. (1 cup water per 1/4 cup of dry quinoa: bring to boil and then simmer for 13 minutes).
When onion is translucent, add cooked quinoa to pan along with 1 cup tomato sauce. Simmer on med-low. Add roasted eggplant and spinach. Stir. Continue to simmer on low for 10 minutes.
Add mozzarella cheese to top, let melt before serving.
Serving Size: Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LMARQ107.
While eggplant is roasting, saute diced onion and minced garlic in a large pan. Cook quinoa according to directions on package. (1 cup water per 1/4 cup of dry quinoa: bring to boil and then simmer for 13 minutes).
When onion is translucent, add cooked quinoa to pan along with 1 cup tomato sauce. Simmer on med-low. Add roasted eggplant and spinach. Stir. Continue to simmer on low for 10 minutes.
Add mozzarella cheese to top, let melt before serving.
Serving Size: Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LMARQ107.
Nutritional Info Amount Per Serving
- Calories: 241.1
- Total Fat: 7.8 g
- Cholesterol: 20.0 mg
- Sodium: 558.3 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 7.1 g
- Protein: 13.3 g
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