1 hr 20 mins
Dandy Lyons's Note:
Originally, this recipe used kale instead of spinach, but, as I had none on hand, I improvised (not to mention my spinach was getting a little wilt-y). It's pretty inexpensive and easy; it's worth a try. from the postpunk kitchen
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2Boil 3 cups of water and add the quinoa. Reduce heat to low and cover for about 25 minutes, until water is absorbed.
- 3While the quinoa is cooking, cut the eggplant up into 1/2" slices and chop the spinach.
- 4Steam the eggplant in about 1" of water until soft, about 10 minutes.
- 5Chop up the onion.
- 6By this time, the quinoa should be done. Transfer to a large bowl and mix with the flour, salt, pepper, cayenne, and whatever else you desire.
- 7Add the oil and mix lightly.
- 8Mix in the spinach and onion (and whatever other veggies you want).
- 9Lightly oil a loaf pan and fill it halfway with the quinoa mixture. Place a single layer of the eggplant on top and spoon the rest of the quinoa mixture into the pan. top with the rest of the eggplant.
- 10Sprinkle sunflower seeds on top and bake for about 35 minutes.
Browse Our Top One-Dish Meal Recipes
Nutritional Facts for Eggplant Quinoa Loaf
Serving Size: 1 (171 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 309.2
- Calories from Fat 127
- Total Fat 14.2 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 408.7 mg
- Total Carbohydrate 40.7 g
- Dietary Fiber 7.2 g
- Sugars 2.7 g
- Protein 7.8 g