Quinoa with Eggplant and Roasted Red Peppers

By bakers_delight85

Serve vegetable mixture over rice for alternate version.

Ingredients

• 3 tablespoons oil, divided
• 1/2 onion, diced
• 3 globe eggplants, quartered lengthwise and then chopped 1/2-1 inch thick
• 3 cloves garlic, diced, divided
• 1 small jalapeno, diced (seeds removed)
• 1 splash balsamic vinegar
• 1/2 cup sliced roasted red peppers
• 1/2 cup feta (omit for vegan version)
• 1 cup quinoa, rinsed and drained
• 1 1/2 cups chicken or vegetable broth

Details

Servings 3
Preparation time 5mins
Cooking time 30mins
Adapted from avocadopesto.com

Preparation

Step 1

In a pot heat 1 tablespoon olive oil and add quinoa and garlic. Cook stirring occasionally for a few minutes. Add broth, turn heat to high until it comes to a boil then reduce heat and simmer, covered for 15-20 minutes, or until water is absorbed.
In a pan heat 1 tablespoon olive oil over medium heat. Add diced onion and cook for a few minutes then add eggplant. Add another tablespoon of olive oil and salt and pepper. Continue to cook, stirring occasionally for 10-15 minutes. Add 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)