Eggplant & Quinoa Bake

Name: Eggplant & Quinoa Bake
Prep time: 30

5 out of 5 stars (based on 17 reviews)

30 min prep

10 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Quinoa is a favorite here. This nutritious Eggplant and Quinoa Bake is quick cooking and brings complete protein to any meal you add it to. You can make a large batch and use it...

¼ cup olive oil
1 leek (about 1 cup), sliced and cleaned
1 small head of cauliflower (about 4 cups), chopped into bite sized pieces
4 small eggplants (about 4 cups), medium diced, sprinkled with salt and drained on a paper towel
1 can (15 oz) artichoke hearts, drained and halved
1 cup almond milk
2 cups plain yogurt
1 tablespoon dried oregano
1 teaspoon nutmeg
4 cups spinach
4 cups quinoa, cooked
Salt and pepper to taste
1 cup low-fat mozzarella cheese, shredded

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Nutrition Facts

Calories

298 cals

Fat

16 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

29 g

Sugar

5 g

Fiber

7 g

Protein

14 g

Sodium

722 mg

Directions

Preheat oven to 350 F
In a sauté pan, heat olive oil over a medium high flame. Add the leeks and sweat for about 2 minutes or until they are translucent.
Add the cauliflower, eggplant and artichokes. Stir to combine. Season to taste with salt and pepper, cover and cook for about 20 minutes, or until the vegetables are soft. Add about a quarter cup of water if the pan looks too dry. Remove the pan from the heat.
In a medium sized bowl mix together almond milk and yogurt. Add the oregano and nutmeg. Add the spinach, quinoa and yogurt mixture into the vegetables and mix. Taste for salt and pepper.
Pour the mixture into the baking dish, and top with shredded cheese. Bake in preheated 350 degree oven for 15 minutes or until cheese on top is lightly browned.

Chef Tips

If you’re going to freeze half, make the recipe through step 3. To cook: Defrost in the body of the fridge and bring to room temperature. Proceed with step 4.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society