Eggplant Chickpea Spiced Quinoa
Fragrantly spiced vegan meal of eggplant, chickpeas and quinoa with loads of protein
Servings: 6
Calories: 315kcal
Ingredients
Quinoa Mixture
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 15-ounce can of chickpeas drained and rinsed
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspooon allspice
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Eggplant Mixture
- 2 tablespoons canola or olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 3 small eggplants washed and chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup pine nuts
- 1 tablespoon lemon juice
Instructions
Quinoa Mixture
- Boil the water in a medium pot.
- When boiling, reduce the heat to low,stir in the quinoa, and cover the pot. Continue simmering for about 15 minutes until the quinoa has absorbed all the water. Stir to fluff.
- Coarsley chop the chickpeas and add them to the cooked quinoa.
- Add the cinnamon, cumin, allspice and salt and pepper to the chickpea/quinoa mixture, and stir to combine.
Eggplant Mixture
- Heat the oil in a large skillet until hot.
- Add the onion and sauté for about 4-6 minutes until translucent.
- Add the garlic; stir.
- Add the eggplant, half the salt and half the pepper, and continue cooking (uncovered) for about 7-8 minutes until eggplant is soft.
- Stir in the pine nuts and lemon juice.
- Set aside.
To Assemble
- Lightly oil a 9" x 7" baking dish and spread half the quinoa mixture in it.
- Spread the eggplant mixture over the layer of quinoa.
- Top with the remaining quinoa mixture and bake at 350°F for 30 minutes until slightly browned and thoroughly heated.
Notes
It's super good with a poached or fried egg on top!
Nutrition
Calories: 315kcal | Carbohydrates: 36g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 206mg | Potassium: 813mg | Fiber: 10g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 3mg