Quinoa is the only grain that is a complete protein. It is an important addition to any plant-based diet, particularly for people undergoing cancer treatment who need protein to help heal the body. This... curried quinoa recipe is easy to cook and naturally gluten-free.
Cut the eggplants into quarters lengthwise. Submerge into heavily salted water. Let sit for at least 20 minutes.
In a medium saucepan, bring 4 cups of salted water to a boil with the quinoa. Once it''s boiling, cover and reduce the heat to simmer, and cook for about 15 minutes or until the spiral of the germ begins to separate from the seed. Remove from the heat and let sit covered for 10 minutes.
Meanwhile, drain and pat the eggplant dry. Heat 1 tablespoon of grape seed oil in a wide skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until the eggplant has softened and is beginning to brown, about 7-10 minutes. Add the curry powder, mix to coat, and cook for a minute more.
While the eggplant is cooking, stir together the yogurt, lime juice, and grated ginger. Once the eggplant is ready, toss the eggplant into the yogurt mixture. Add to the cooked quinoa, and stir to mix well.
Transfer the quinoa and eggplant mixture to a serving dish and top with pomegranate seeds and ripped mint leaves. Serve warm or at room temperature.
The smaller Italian eggplant can substitute the skinny Asian ones. Cut into 8 slices lengthwise instead of quarters, and trim some of the pulpy seeds from the sharp top of the wedges.