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 in various ways across several meals, –this hearty vegetable-fest being one of them. It is a perfect way to use cooked quinoa that takes it beyond salad or side dish and into the family casserole territory. If you don’t have 10 people to feed, simply freeze what you don’t use in portion sizes to bake another day.
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.
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.
Reviews & Comments
In step 2. Seems like a typo "sweat", maybe you mean to saute? Great recipe otherwise! 2:)
Response from Cook for Your Life
Hi Courtney! Thanks for your feedback on the recipe 🙂 Sweat and saute can actually be two different types of cooking methods — saute refers to cooking over medium to high heat, giving food a golden-brown color. "Sweat" often means food is cooked at a lower heat and you'll literally "sweat" the food but not necessarily give it a darker color. Although we agree, "sweating" food can sound a little odd at first!
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