EGGPLANT QUINOA LOAF
Originally, this recipe used kale instead of spinach, but, as I had none on hand, I improvised (not to mention my spinach was getting a little wilt-y). It's pretty inexpensive and easy; it's worth a try. from the postpunk kitchen
Provided by Dandy Lyons
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Boil 3 cups of water and add the quinoa. Reduce heat to low and cover for about 25 minutes, until water is absorbed.
- While the quinoa is cooking, cut the eggplant up into 1/2" slices and chop the spinach.
- Steam the eggplant in about 1" of water until soft, about 10 minutes.
- Chop up the onion.
- By this time, the quinoa should be done. Transfer to a large bowl and mix with the flour, salt, pepper, cayenne, and whatever else you desire.
- Add the oil and mix lightly.
- Mix in the spinach and onion (and whatever other veggies you want).
- Lightly oil a loaf pan and fill it halfway with the quinoa mixture. Place a single layer of the eggplant on top and spoon the rest of the quinoa mixture into the pan. top with the rest of the eggplant.
- Sprinkle sunflower seeds on top and bake for about 35 minutes.
Nutrition Facts : Calories 309.2, Fat 14.2, SaturatedFat 1.9, Sodium 408.7, Carbohydrate 40.8, Fiber 7.3, Sugar 2.7, Protein 7.8
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