Quinoa eggplant and mint
- Gluten Free
- Vegetarian
- Energy Kcal 271
- Carbohydrates g 36.7
- of which sugars g 4.6
- Protein g 11.2
- Fats g 8.8
- of which saturated fat g 2.9
- Fiber g 6.3
- Cholesterol mg 10
- Sodium mg 534
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 4
PRESENTATION
The quinoa eggplant mint recipe is, honestly, like a burst of color in your meal lineup. It's got that South American flair that's just so fun to explore. And here's the thing: people are starting to realize how tender quinoa can get when it’s not just a side dish. And really, it is way way more. Swap out the usual pasta or rice, and you are left with something light and fluffy—especially when you pair it with roasted eggplant and fresh mint. This combo? Super tasty and definitely healthy. Plus, it's colorful and fresh—the kind that grabs your attention and makes any lunch just a bit more exciting. It's great for a quick grab-and-go meal in a jar. Whether you're headed to work or just chilling with friends in the park, it works.
The fun part? You can easily mix it up. Some folks love to experiment by adding roasted eggplant and a handful of mint for that cool, almost zesty vibe. And then, there are those who go all out, making it a roasted eggplant quinoa salad by tossing in cherry tomatoes or even a splash of tangy lemon juice for a bit of a kick. It's not just another quinoa and eggplant dish—it's a canvas for your creativity. Toss in whatever veggies you've got around, and you'll create something moist and seriously filling. Quinoa, straight from the Andean region, has that slightly nutty, satisfying bite, which pairs perfectly with lots of flavors—from sweet peppers to crispy cucumbers.
Whether you're planning an easy quinoa dinner or just need a healthy lunch, this quinoa stuffed eggplant idea keeps things interesting without complicating life. No question, it's not just for vegetarians or gluten-free folks—it's for anyone who loves a colorful plate. And look, the best part? It’s all about enjoying the simple pleasures of fresh ingredients and creative combos. So next time you need a dish that's both delicious and easy, definitely give this quinoa recipe a shot. Pretty much a win!
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- INGREDIENTS
- Ingredients for 4 jars of 70 cl
- Quinoa 1 ¼ cup (200 g)
- Eggplant 9 oz (250 g)
- Cherry tomatoes 1 ¾ cup (250 g)
- Red onions 1.8 oz (50 g)
- Water 3 tbsp (40 g)
- Extra virgin olive oil 0.7 tbsp (10 g)
- Arugula 1 cup (20 g)
- Feta cheese 2 oz (60 g)
- Mint to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Quinoa eggplant and mint
To prepare the quinoa eggplant and mint, start with the eggplants: wash and trim the eggplants, slice them 1, then dice them 2. Also, wash the cherry tomatoes and cut them into 4 parts 3;
Clean the red onion and slice it 4; in a pan, pour a drizzle of oil and add the onion, cook over medium-high heat; pour water to facilitate cooking 5 and prevent burning, stirring occasionally. After 5-6 minutes, add the eggplants 6
and the cherry tomatoes, keeping the heat medium-high; salt and pepper to taste 7. It will take about 5-6 minutes on high heat, stirring occasionally. When the seasoning is ready, flavor with mint leaves with the heat off 8. Meanwhile, rinse the quinoa, then cook it in boiling water 9; follow the times indicated on the package.
Once ready, drain it using a sieve and cool it under running cold water 10. Assemble the quinoa eggplant and mint recipe in a jar with a capacity of 70 cl by first pouring a layer of quinoa 11, then the eggplants and cherry tomatoes 12.
Continue with the feta 13 and the arugula previously washed and patted dry 14. Your quinoa eggplant and mint recipe in a jar is ready to be served 15, also transported as a lunch break meal!