Quinoa is a favorite of mine. This nutritious Eggplant and Quinoa Bake is quick cooking and brings complete protein to any meal you add it to. I often make a large batch and use it in various ways across several meals, –this hearty vegetable-fest being one of them. It is a perfect way to use cooked quinoa that takes it beyond salad or side dish and into the family casserole territory. If you don’t have 10 people to feed, simply freeze what you don’t use in portion sizes to bake another day.
- Preheat oven to 350 F
- In a sauté pan, heat olive oil over a medium high flame. Add the leeks and sweat for about 2 minutes or until they are translucent.
- Add the cauliflower, eggplant and artichokes. Stir to combine. Season to taste with salt and pepper, cover and cook for about 20 minutes, or until the vegetables are soft. Add about a quarter cup of water if the pan looks too dry. Remove the pan from the heat.
- In a medium sized bowl mix together almond milk and yogurt. Add the oregano and nutmeg. Add the spinach, quinoa and yogurt mixture into the vegetables and mix. Taste for salt and pepper.
- Pour the mixture into the baking dish, and top with shredded cheese. Bake in preheated 350 degree oven for 15 minutes or until cheese on top is lightly browned.
- ¼ cup olive oil
- 1 leek (about 1 cup), sliced and cleaned
- 1 small head of cauliflower (about 4 cups), chopped into bite sized pieces
- 4 small eggplants (about 4 cups), medium diced, sprinkled with salt and drained on a paper towel
- 1 can (15 oz) artichoke hearts, drained and halved
- 1 cup almond milk
- 2 cups plain yogurt
- 1 tablespoon dried oregano
- 1 teaspoon nutmeg
- 4 cups spinach
- 4 cups quinoa, cooked
- Salt and pepper to taste
- 1 cup low-fat mozzarella cheese, shredded
Ann's Tips and Tricks
If you’re going to freeze half, make the recipe through step 3. To cook: Defrost in the body of the fridge and bring to room temperature. Proceed with step 4.