Quinoa Eggplant Caviar
- Number of Servings: 8
Ingredients
1 eggplant2 Cloves garlic, minced1 onion, minced1 tablespoon olive oil1 cup quinoa2 cups waterSalt and pepper¼ cup minced cilantro¼ cup minced parsley1½ tablespoons soy sauce2 tablespoons lemon juice
1. Roast eggplant.
2. Saute the onions and garlic in olive oil until soft. Stir in the quinoa and lightly toast for 1 minute. Stir in the water and salt to taste; bring to a boil. Reduce heat, cover the pan, and gently simmer the quinoa for 15 minutes. Remove from heat and let stand for 10 minutes. Uncover the pan and fluff the quinoa with a fork; transfer to a bowl and let cool.
3. Puree the eggplant with the cilantro, parsley, soy sauce, and lemon juice in a food processor. Stir this mixture into the quinoa. Adjust seasoning, adding soy sauce, pepper, or lemon juice to taste. Garnish with sprigs of cilantro and parsley, if desired.
Makes 4 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user POISON489.
2. Saute the onions and garlic in olive oil until soft. Stir in the quinoa and lightly toast for 1 minute. Stir in the water and salt to taste; bring to a boil. Reduce heat, cover the pan, and gently simmer the quinoa for 15 minutes. Remove from heat and let stand for 10 minutes. Uncover the pan and fluff the quinoa with a fork; transfer to a bowl and let cool.
3. Puree the eggplant with the cilantro, parsley, soy sauce, and lemon juice in a food processor. Stir this mixture into the quinoa. Adjust seasoning, adding soy sauce, pepper, or lemon juice to taste. Garnish with sprigs of cilantro and parsley, if desired.
Makes 4 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user POISON489.
Nutritional Info Amount Per Serving
- Calories: 187.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 465.6 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 4.6 g
- Protein: 6.2 g
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