eggplant stew with quinoa in black bowl

Eggplant Bowl

Written by - Connie Rogers
Tasty recipe that is suitable for the whole family, which is vegan friendly and gluten free. Made with all organic ingredients.
4 from 1 vote
Vegan
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Non Specific
Servings 4
Difficulty Easy

Equipment

  • 2 x pots
  • Blender
  • Strainer

Ingredients
  

  • 1 Eggplant - medium
  • 2 Portobello Mushrooms
  • 150 gm Pineapple - peeled & cubed (tiny pieces)
  • 1 clove Garlic - peeled
  • 1 Lemon - juiced
  • 180 gm Quinoa
  • 1 Avocado - peel, cut into 1/4's

Pesto Ingredients

  • 150 gm Basil - fresh
  • 150 gm Cilantro (coriander) - fresh
  • 95 gm Walnuts
  • 65 gm Olive Oil
  • 30 gm Lemon juice
  • 3 cloves Garlic - peeled
  • Celtic sea salt
  • Lemon pepper - fresh

Instructions
 

Pesto

  • Blend all ingredients in food processor till desired consistency is reached

Eggplant

  • Dice and blanch eggplant in boiling water for 5minutes-drain.
  • Clean & Slice 2 portobello mushrooms and sauté in 3 T olive oil and 2 T fresh lemon juice, 3 small cloves fresh chopped garlic -add drained eggplant and cook until desired tenderness.
  • Add pineapple and warm together
  • Add pesto. Mix together.

Quinoa

  • In a separate pot simmer quinoa in water until tender. (usually 1 cup quinoa to 1 ½  cup water, simmer for 15 minutes), remove from heat.

Construction

  • Add 2 heaping tablespoons quinoa in bowl witheggplant & mushrooms.
  • Garnish with slices of avocado (1/4) on top of eggplant & mushroom bowl.

Notes

Optional: add fresh homemade salsa on top as garnish.
optional: hot pepper flakes on top
Keyword easy recipe, eggplant, quinoa recipe, tasty recipe
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