Recipe by Dandy Lyons
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
Top Review by I hate coming up with handles :)
I tried it and while it wasn't inedible it isn't worth making again. The quinoa and flour mixture cooked immediately and became an extremely thick mass and I couldn't mix in the onions and spinach. I used less spinach than called for and used a small eggplant and still the mixture overflowed the 9" loaf pan. The flavour was insipid. It was filling and nutritious and easy to make.
- 1 cup uncooked quinoa
- 1 cup whole wheat flour
- 1⁄3 cup extra virgin olive oil
- 1 eggplant
- 3 cups spinach, chopped
- 1 onion
- 1 teaspoon sea salt
- fresh ground pepper, to taste
- sunflower seeds, for garnish
Directions See How It's Made
- Preheat oven to 350 degrees.
- Boil 3 cups of water and add the quinoa. Reduce heat to low and cover for about 25 minutes, until water is absorbed.
- While the quinoa is cooking, cut the eggplant up into 1/2" slices and chop the spinach.
- Steam the eggplant in about 1" of water until soft, about 10 minutes.
- Chop up the onion.
- By 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.
- Add the oil and mix lightly.
- Mix in the spinach and onion (and whatever other veggies you want).
- Lightly 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.
- Sprinkle sunflower seeds on top and bake for about 35 minutes.