Quinoa With Grilled Aubergines

FOODISTA
6Ingredients
20Minutes
210Calories

Ingredients

US|METRIC
  • 1 cup quinoa (I have used red and white quinoa with Bulgar wheat)
  • 2 cups vegetable stock
  • 1 tablespoon sauce (Peruvian Amarillo)
  • 1 teaspoon olive oil
  • 1 aubergine (eggplant, cut in thick slices)
  • dried parsley (for garnish)
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    Directions

    1. Rinse the quinoa under cold water. Add it to a saucepan with the vegetable stock and cook for 10-12 minutes (or as per packet instructions), or until cooked. You could also cook the quinoa in water but I just feel the stock gives it a nicer taste.
    2. Mix the Peruvian sauce with the olive oil and brush both sides of the aubergine slices with this mixture.
    3. Heat a grill pan on medium. Place the aubergine slices and grill on both sides until tender and lightly crisp.
    4. Once the quinoa is cooked, fluff it up with a fork. Check for seasoning.
    5. Drizzle over some of the Amarillo sauce and garnish with parsley.
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    NutritionView More

    210Calories
    Sodium20% DV490mg
    Fat6% DV4g
    Protein14% DV7g
    Carbs12% DV37g
    Fiber28% DV7g
    Calories210Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol0mg0%
    Sodium490mg20%
    Potassium570mg16%
    Protein7g14%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A6%
    Vitamin C6%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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