Print

Roasted Eggplant Quinoa

Creamy, sweet and savoury with a nutty quinoa crunch, Roasted Eggplant Quinoa is a quick and easy meal. Enjoy it for lunch, dinner or as leftovers the next day. Whenever you eat it, Roasted Eggplant Quinoa is a tasty delight.

  • Author: Jessica
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • QUINOA INGREDIENTS:
  • 2 cups vegetable stock or water
  • 1 cup uncooked quinoa, rinsed
  • 1 large eggplant, cut into 1-inch cubes
  • 1 avocado, diced
  • 2 cups tomatoes, chopped (2 tomatoes)
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • DRESSING INGREDIENTS:
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat oven to 420 degrees F (215 degrees C).
  2. Place eggplant on a parchment covered baking sheet. Toss with oil, salt and pepper.
  3. Roast for 10 minutes. Stir and roast for another 10 minutes.
  4. Boil vegetable stock in a large saucepan over medium-high heat. When the stock begins to boil, lower the temperature to simmer.
  5. Add quinoa, cover the saucepan and cook for 12 to 15 minutes or until all the liquid is absorbed.
  6. In a small bowl, combine lemon, honey and Dijon. Set aside.
  7. In a medium bowl, combine quinoa, avocado, tomato and eggplant. Toss with dressing.
  8. Enjoy!