Cooking Instructions
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Step 1
Rinse
Quinoa (40 g)
thoroughly and cook on stove top according to directions. Set aside once cooked.
Step 2
Cut
Eggplant (1)
in half lengthwise; remove the pulp, leaving a 1/4-inch thick shell. Cube the pulp; set shells and pulp aside.
Step 3
In a large nonstick skillet coated with
Coconut Oil Cooking Spray (as needed)
, sauté
Onions (75 g)
and
Garlic (2 cloves)
until tender.
Step 4
Add
Zucchini (65 g)
,
Bell Peppers (85 g)
, and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.
Step 5
Stir in the
Tomatoes (135 g)
,
Ground Flaxseed (40 g)
,
Dried Parsley (as needed)
,
Dried Thyme (35 g)
,
Salt (2 g)
,
Ground Black Pepper (as needed)
, and
Crushed Red Pepper Flakes (as needed)
. Cook for 1 minute.
Step 6
Remove from heat, stir in cooked quinoa. Divide mixture evenly between the eggplant shells; sprinkle with
Grated Parmesan Cheese (6 g)
and
Paprika (to taste)
.
Step 7
Place on a baking sheet and bake at 400 degrees F (200 degrees C) for 20-25 minutes or until shells are tender.
