Quinoa, Spinach, & Eggplant

Quinoa, Spinach, & Eggplant
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Quinoa, Spinach, & Eggplant calories by ingredient
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Introduction

A one-dish meal with an italian spin. A one-dish meal with an italian spin.
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

Directions

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.

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