This bowl of goodness took less than 30 minutes to make! Seriously!
In the hustle and bustle of life, sometimes it is so tempting, so easy, so quick to go and pick up something from a restaurant that my daughter loves or I have seen advertised on the telly! But, I have to remember that…
I don’t watch a lot of TV, but I don’t recall seeing a whole lotta ads on quinoa, or veggies in general…hmmm….
The ingredients for this quick and easy quinoa bowl are as follows:
1 large eggplant
3/4 cup quinoa
1 2/4 cups vegetable stock
1 large yellow onion
5 cloves garlic
thumb size piece of ginger
3 celery stalks
1 red pepper
2 handfuls of broccoli
1 can pinto beans
salt & pepper
1 heaping teaspoon cumin
1 teaspoon paprika
1 teaspoon each (or more) fresh parsley and cilantro
While the oven is preheating to 400 degrees, chop the eggplant into cubes and toss with olive oil. Squeeze half of the lime over the eggplant, season with salt and pepper and bake for 25 minutes. Then set the oven to “broil” and broil eggplant for another 3 minutes, so they are pleasantly browned – but not burnt 🙂
While the eggplant is baking and broiling, bring the vegetable stock to a boil and then add the quinoa. Lower the flame/temp and simmer for about for 15 minutes or till quinoa is tender and slightly translucent and the stock has evaporated. After 15 minutes, remove from the heat and cover and set aside.
While the quinoa is cooking, (loads of multitasking going on-eh?) chop up the onion, smash and finely chop the garlic and ginger and sauté them in a couple of tablespoons of olive oil on a low flame so the onion caramelizes slightly. It usually takes about 10 minutes for the onion to caramelize, so while waiting-and occasionally stirring, chop the celery, carrots, pepper and separate the broccoli florets; add these to the onion, ginger and garlic mix. Then drain and rinse the pinto beans and add to the vegetables. Add the cumin and paprika; and then salt and pepper to taste. Squeeze the juice of the other half of the lime over the vegetable mix and then finally add the parsley and cumin. Turn off the stove and stir the quinoa into the vegetable mix.
I face planted into a big bowl of the quinoa topped with the roasted eggplant, but my daughter had hers with some left over fish, a boiled egg and the eggplant on the side with some avocado.
This sounds like a lot of steps, but it’s mostly just chopping (which can be extremely therapeutic) and tossing into a pan, and this recipe yielded enough leftovers for at least 3 days! So that’s 30 minutes of cooking for 3 days of meals – that’s like 10 minute HEALTHY meals a day! 🙂
Isn’t your body worth it?