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Quinoa Recipes
> Eggplant with Quinoa and Chickpeas
2 Eggplants (sm. to med.)
1 cup of Quinoa
2 1/2 cups of water
1/4 cup of water
1 small Onion; peeled, chopped, or 1/2 large onion, peeled and
chopped
2 Garlic cloves, minced
1 Poblano pepper
1 Banana or Hungarian pepper
1/2 cup of tomato puree or tomato sauce
1/2 teaspoon of salt
Freshly ground pepper
1/4 cup of ground walnuts
1 cup of cooked chickpeas
1 tablespoon of wheat flour
1 tablespoon of gluten flour
Preparation time: 20 minutes Baking Time: 1 hour
In a large pot, bring water to boil. Slice the eggplant in half and
scoop out the insides. Place the eggplant shells in the water and
cook until soft, about 10 minutes. Chop the eggplant insides and set
aside to saute. In another saucepan, bring the quinoa and water to a
boil, then reduce the heat, cover, and cook until all the water is
absorbed, about 15 minutes. In a large frying pan, add the water and
heat over medium heat. Then add the onion, garlic, peppers, and the
eggplant insides, and saute, adding a little more water as needed.
Then add the tomato puree, salt, pepper, walnuts, and chickpeas.
Cover and simmer about 5 minutes, stirring occasionally. Preheat
oven to 350. Turn off the heat for all three pans. Drain the
eggplant shells from the water. Add the cooked quinoa, wheat flour,
and gluten flour to the vegetable saute and stir well. Place the
eggplant shells in a large casserole dish with a cover. Fill the
eggplant shells with the quinoa mixture. Put the cover on the
casserole dish, and place in the oven. Bake at 350ºF. for 1 hour.
Serve with a steamed vegetable, such as cauliflower, and a green
salad, such as a spinach salad.
~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg
From Geminis MASSIVE MealMaster collection at Yields: 4 Servings |
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