Ingredients needed for stuffed Quinoa Eggplant
- black pepper to taste
- 2-3 sprigs of Parsley
- 1 pinch of cumin if desired
Tahini sauce
- 1 tbs sesame tahini
- 1 tbs lemon juice freshly squeezed
- 2 tbs Water
Quinoa is a highly valuable food product, especially because of its nutritional properties. For example, its protein content is very high (14% -15% of its mass), although not higher than most legumes. The nutritional estimates show that the quinoa is a complete protein.
It’s a good source of fiber and phosphorus, as well as magnesium and iron. Quinoa is also a source of calcium, which makes it super beneficial for vegans and lactose intolerant people. In 100 g of raw quinoa, there are approximately (percentages of the recommended daily dose): 65% phosphorus, 35% iron, 55% magnesium, 14% protein and 7% dietary fiber.
Recently, I came across a lengthy discussion about the comparison of beans and quinoa, which I thought was unnecessary… Anyone who’s interested in the nutritional values of the food that is consuming can easily access the necessary information… There have always been ingredients that are more interesting or “more modern” in a given period, and there are always new to come. For example, chickpea skyrockets in popularity in the recent years, and it has been a well-known food in our country for centuries.
So why not cook something with quinoa? Like stuffed eggplants with tahini sauce… Mmm, pretty tasty!
And here is how to make this tasty Stuffed Quinoa Eggplant step by step
Stuffed Quinoa Eggplant
Ingredients
- 2 eggplants small
- 5-6 button mushrooms
- 1 onion
- 1 clove of garlic
- 1 cup tomatoes canned or fresh chopped
- 3 tbs olive oil
- 1 tbs honey or agave
- 1/2 cup quinoa cooked
- Salt to taste
- Black pepper to taste
- 2-3 sprigs of parsley
- 1 pinch of cumin if desired
Tahini sauce
- 1 tbs sesame tahini
- 1 tbs lemon juice freshly squeezed
- 2 tbs water
Instructions
- Cook the quinoa according to the packing instructions.
- Cut the eggplants lengthwise in the middle. Use a spoon to scoop out the inside of the vegetables. You should end up with four boat-like halves, season them with salt and put them in a heated oven for 15 minutes.
- Peel and cut the onion and garlic. Cook them in olive oil on medium heat. Dice the mushrooms and the interior of the eggplant and add to the pan.
- After the vegetables soften, add the tomatoes and season with spices. Add the quinoa and stir.
- Fill the eggplant boats with the ready mix and put back in the oven for another 5-10 minutes.
- Mix up the tahini sauce, combining a tablespoon of tahini, freshly squeezed lemon juice and water. Pour over the eggplants and sprinkle with parsley.