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Quinoa with Eggplant, Roasted Red Peppers, and Feta: a 30 minute meatless gluten-free meal (can be made vegan), healthy and flavorful.
In a pot over medium heat, heat 1 tablespoon olive oil. Once oil is hot add quinoa and 1 clove diced garlic. Cook, stirring occasionally, for a few minutes until the quinoa is just slightly brown. Add broth, turn heat to high until it comes to a boil then reduce heat and simmer, covered for 15-20 minutes, or until liquid is absorbed.
In a pan heat 1 tablespoon olive oil over medium heat. Add diced onion and cook for a few minutes until onion softens, then add eggplant. Add the remaining tablespoon of olive oil and salt and pepper. Continue to cook, stirring occasionally for 10-15 minutes. Add remaining 2 cloves chopped garlic, balsamic vinegar and the jalapeno. Cook for a few minutes, then remove from heat.
Serve over quinoa with roasted red peppers and feta (omit for vegan version).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!