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Quinoa is my favorite kitchen sink grain. In my years of making quinoa and adding a variety of greens, nuts, sauces, and spices into it, I’ve always come out with something good. So when I was thinking about uniting eggplant and quinoa, I went a little crazy. Usually I keep it fairly straight forward when I make quinoa dishes: throw in a green or vegetable, the occasional legume, some spice, maybe a nut for some crunch and I call it a day.

This time, I wanted to add more, more! I added sauteed greens, then olives, then vegan basil pesto! and then, our star eggplant. And the insanity was rewarded. The slight crunch of the swiss chard stems mixed with the brightness of the pesto, the zip of the olive and the spice from the roasted eggplant marry together in a satisfying forkful that I couldn’t stop eating.

It’s good to go a little crazy every once in a while, you may end up with an amazing meal.

Want more eggplant dishes from this series? You can find them here:

Nutrition DL: Eggplants – a great introduction to eggplant’s nutrition, as well as what and how to buy eggplants

Spicy Miso Eggplant with Soba

Eggplant Caponata