Curried Quinoa With Eggplant & Pomegranate
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2 small Japanese eggplants
Sea salt, to taste
2 cups quinoa
2 tablespoons grapeseed oil, divided
1 tablespoon curry powder
½ cup plain Greek yogurt
2 tablespoons fresh lime juice
1 tablespoon fresh ginger root, grated
1 cup pomegranate seeds
5 sprigs of mint, leaves only
Calories
523 cals
Fat
15 g
Saturated Fat
3 g
Polyunsaturated Fat
8 g
Monounsaturated Fat
3 g
Carbohydrates
83 g
Sugar
17 g
Fiber
18 g
Protein
19 g
Sodium
1094 mg
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