Roasted Eggplant with Quinoa, Spinach and Feta

Roasted Eggplant with Quinoa, Spinach and Feta

roasted eggplant quinoa spinach feta vegetarian gluten free

I’m having a love affair with eggplant lately. I guess I never realized how versatile it is. I always knew it was nutritious but didn’t see a big variety of cooking options until I came across this recipe. It inspired me to add a couple of ingredients and tweak some others. What I got was a delicious new eggplant recipe that happens to be gluten-free and vegetarian.

roasted eggplant quinoa spinach feta vegetarian gluten free

You can eat this dish plain on it’s own, add some feta or olives (kalamata or black) or both, top a veggie burger or have it as a side dish. All of the ingredients bring out the delicious flavor of the roasted eggplant. This made me like eggplant even more.

roasted eggplant quinoa spinach feta vegetarian gluten free

Roasted Eggplant with Quinoa, Spinach and Feta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free, Vegetarian, Protein
Serves: 4
Ingredients
  • 1½ cups uncooked quinoa, rinsed and drained if not using pre-rinsed variety
  • 3 cups vegetable broth
  • 1 large eggplant, cubed (about 1 inch cubes)
  • 8 - 10 ounces of baby spinach (I used a 6 oz. bag and a half of another 6 oz. bag)
  • ½ cup crumbled feta
  • 1 Tablespoon olive oil
  • 2 teaspoons coconut aminos (can sub with soy sauce but it wouldn't be gluten free)
  • 1 teaspoon dijon mustard
  • 1 teaspoon onion salt
  • 2 teaspoons minced garlic
  • ½ teaspoon sweet basil, dried
  • pinch salt and pepper
  • "Optional: ¼ cup sliced kalamata olives or black olives
Instructions
  1. EGGPLANT PREP:
  2. Preheat oven to 420 degrees.
  3. Cover a cooking sheet with tin foil and spray with cooking spray (I used coconut oil spray).
  4. In a large bowl combine cubed eggplant, olive oil and a pinch of salt and pepper. Make sure eggplant is coated in olive oil.
  5. Place eggplant on cookie sheet, bake for 10 minutes. Stir and bake for another 10 minutes.
  6. Once cooked, set aside.
  7. While eggplant is baking, you can prepare the quinoa.
  8. QUINOA (if you haven't it before, this is my go-to technique):
  9. Bring quinoa and vegetable broth to a boil in a medium saucepan. Once boiling, reduce to a simmer, cover and cook for 15 - 20 minutes. Stir every 5 minutes. Once the little sprouts appear on the quinoa and all the broth has been absorbed, remove from heat and set aside.
  10. SAUTE:
  11. While your eggplant is cooking and quinoa is simmering, heat 1 tablespoon oil in a large skillet over medium heat, add 1 teaspoon garlic. Saute for a minute until lightly browned.
  12. Add spinach and saute until just wilted.
  13. Once eggplant is done, remove from cookie sheet and put in skillet with spinach, reduce heat to low. Saute for a minute, stirring occasionally.
  14. Add coconut aminos, dijon mustard and onion salt to skillet and combine with eggplant and spinach.
  15. Add cooked quinoa and combine. Saute everything for a couple of minutes until everything is distributed evenly.
  16. If you choose to add kalamata or black olives, you can stir them in now or you can use them as a garnish, it's up to you.
  17. You can either stir in the feta now or use it as a garnish, that's up to you too.

 

 

 

 

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