Quinoa Stuffed Eggplant
By Lisa Shanken
January 13, 2016
Quinoa Stuffed Eggplant
Ingredients
- 1 large eggplant halved lengthwise
- 1/2 tsp sea salt
- 2 tsp coconut oil
- 1/2 cup onion diced
- 1 cup quinoa
- 2 tbsp tahini
- 3 tbsp Fresh lemon juice
- 1 tbsp avocado oil
- 1 cup Baby Spinach Leaves chopped
Instructions
- Preheat oven to 420 degrees. Cut out the flesh of both halves of the eggplant, and dice. Transfer eggplant flesh to a colander, and sprinkle with salt.
- Brush eggplant skins with avocado oil, and place on baking sheet. Place in the oven and bake for 15-20 minutes until soft.
- While the eggplant bakes, heat the coconut oil in a medium sized sauce pan on medium heat. Add in the onion and the diced eggplant flesh, and cook, mixing often, for 2-3 minutes.
- Add in the quinoa and let it toast on the bottom of the pan, again stirring regularly, for a minute. Add in 2 cups of water and bring to a boil. Once boiling, cover and simmer until the liquid evaporates.
- Once the quinoa has cooked, remove from heat and add in the chopped spinach. Cover immediately and let the spinach leaves wilt for 2-3 minutes.
- Once the spinach has wilted, mix in the lemon juice and tahini. Season with salt and pepper.
- Spoon the quinoa mixture into the cooked eggplant skins. Place back in the oven for 10 minutes to get a crispy topping on the quinoa, and serve immediately.
Notes
Nutrition
Calories: 372kcalCarbohydrates: 43gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 350mgPotassium: 1090mgFiber: 9gSugar: 4gVitamin A: 2800IUVitamin C: 23.1mgCalcium: 100mgIron: 5.4mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.