Quinoa is the only grain which is a complete protein, and is an important addition to any plant-based diet, particularly for people undergoing cancer treatment who need protein to help heal the body. This curried quinoa recipe is easy to cook, and naturally gluten free. Although quinoa is delicious plain, I always make some extra, which is used to quickly whip up all kinds of delicious veggie sides and salads, as with this eggplant dish.
- Cut the eggplants into quarters lengthwise. Submerge into heavily salted water. Let sit for at least 20 minutes.
- In a medium saucepan, bring 4 cups of salted water to a boil with the quinoa. Once it''s boiling, cover and reduce the heat to simmer, and cook for about 15 minutes or until the spiral of the germ begins to separate from the seed. Remove from the heat and let sit covered for 10 minutes.
- Meanwhile, drain and pat the eggplant dry. Heat 1 tablespoon of grape seed oil in a wide skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until the eggplant has softened and is beginning to brown, about 7-10 minutes. Add the curry powder, mix to coat, and cook for a minute more.
- While the eggplant is cooking, stir together the yogurt, lime juice, and grated ginger. Once the eggplant is ready, toss the eggplant into the yogurt mixture. Add to the cooked quinoa, and stir to mix well.
- Transfer the quinoa and eggplant mixture to a serving dish and top with pomegranate seeds and ripped mint leaves. Serve warm or at room temperature.
- 2 small Japanese eggplants
- Sea salt, to taste
- 2 cups quinoa, rinsed well
- 2 tablespoons grape seed oil, divided
- 1 tablespoon curry powder
- ½ cup Greek yogurt
- 2 tablespoons fresh lime juice
- 1 tablespoon freshly grated ginger
- 1 cup pomegranate seeds
- 5 sprigs of mint, leaves only
Ann's Tips and Tricks
If you can’t find the skinny Asian eggplants, choose the smaller Italian ones and cut into 8 slices lengthwise instead of into quarters, trimming some of the pulpy seeds from the sharp top of the wedges.