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Quinoa and Veggie Stuffed Eggplant
Recipe

16 INGREDIENTS • 7 STEPS • 50MINS

Quinoa and Veggie Stuffed Eggplant

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Quinoa and Veggie Stuffed Eggplant with flax-seed and parmesan cheese.
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Quinoa and Veggie Stuffed Eggplant with flax-seed and parmesan cheese.
50MINS
Total Time
$4.23
Cost Per Serving
Ingredients
Servings
2
US / Metric
Eggplant
1
Medium Eggplant
Quinoa
1/4 cup
Onion
1/2 cup
Onion, chopped
Garlic
2 cloves
Garlic, minced
Zucchini
1/2 cup
Zucchini, chopped
Bell Pepper
1/2 cup
Bell Pepper, chopped
Tomato
3/4 cup
Tomato, deseeded, chopped
Ground Flaxseed
1/4 cup
Ground Flaxseed
Dried Parsley
1/2 Tbsp
Dried Thyme
1/2 cup
Dried Thyme
Salt
1/4 tsp
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Paprika
to taste
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
328
Fat
12.7 g
Protein
11.4 g
Carbs
48.5 g
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Quinoa and Veggie Stuffed Eggplant
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Rinse Quinoa (1/4 cup) 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 Onion (1/2 cup) and Garlic (2 cloves) until tender.
step 4
Add Zucchini (1/2 cup), Bell Pepper (1/2 cup), and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.
step 5
Stir in the Tomato (3/4 cup), Ground Flaxseed (1/4 cup), Dried Parsley (1/2 Tbsp), Dried Thyme (1/2 cup), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), and Crushed Red Pepper Flakes (1/4 tsp). 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 (1 Tbsp) 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.
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.
Tags
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Gluten-Free
Healthy
Shellfish-Free
Dinner
Vegetarian
Side Dish
Vegetables
Whole Grains
Winter
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