Eggplant and Quinoa Bake

Eggplant & Quinoa Bake

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 10 servings
Carrot Icon for Number of Ingredients Size 13 ingredients
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...

Ingredients

  • 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

Nutrition Facts

Calories

298 cals

Fat

16 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

29 g

Sugar

5 g

Fiber

7 g

Protein

14 g

Sodium

722 mg

Directions

  1. Preheat oven to 350 F
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



2 comments

    1. Hi Courtney! Thanks for your feedback on the recipe 🙂 Sweat and saute can actually be two different types of cooking methods — saute refers to cooking over medium to high heat, giving food a golden-brown color. "Sweat" often means food is cooked at a lower heat and you'll literally "sweat" the food but not necessarily give it a darker color. Although we agree, "sweating" food can sound a little odd at first!

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