Quinoa and kale already make a great combination, both in flavor and in texture, but the addition of roasted eggplant and sautéed mushrooms, onions and garlic turn this easy-to-prepare blend into a truly delicious and hearty meatless meal.
Quinoa with Roasted Eggplant, Kale and Mushrooms
This hearty combination of quinoa, roasted eggplant, sautéed mushrooms and kale makes a delicious meatless meal that’s easy and quick to prepare.
Ingredients
- 1 bunch kale, about 3/4 lb
- 2 small eggplants, 1/2 to 3/4 lb each, peeled and cubed
- Olive oil
- Salt and freshly ground black pepper
- 1-1/4 cups quinoa
- 2 cups low-sodium chicken broth
- 1/3 cup water
- 1 cup onion, chopped
- 3 cloves garlic, very finely chopped
- 8 ounces cremini, or white mushrooms, sliced
- 2 to 3 scallions, sliced
Instructions
- Preheat the oven to 425°F and coat a large baking sheet with nonstick spray.
- Remove the stems from the kale, tear it into bite-sized pieces, wash, dry well and set aside.
- Place the eggplant cubes in a large bowl, drizzle with a small amount olive oil, season with salt and pepper and toss to combine. Spread in a single layer on the prepared baking sheet and roast until tender and lightly browned, 12 to 15 minutes. Remove from the oven and set aside.
- While the eggplant roasts, rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the chicken broth, water, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes. Fluff the quinoa with a fork and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and cook just until fragrant, 1 minute more. Add the mushrooms and continue cooking, stirring often, until they are tender and nicely browned, 4 to 6 minutes longer.
- Add the kale and cook until tender and wilted, 2 to 3 minutes. Add the scallions and eggplant, toss to combine and season to taste with salt and pepper. Stir in the quinoa and combine well. Taste and adjust the seasoning again if needed. Serve immediately.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Deborah says
My husband and I both loved this dish. Savory, nutritious, and feels good knowing you’re putting something so ‘good for ya’ in your body. I’m at a turning point and making dietary changes. I love to cook and I love to partake. It’s easy to make healthy tasting dishes – just finding good recipes and being creative. Thank you. We’ve found a Balsamic Glace by Colaveta that is out of this world and enhances just about everything – even fresh fruit and vanilla ice cream; seriously. It was good on this dish too.
Lynne Webb says
Hi Deborah,
Glad to hear you liked this dish. The balsamic glace sounds like a great addition. We use it often on meats and veggies and almost always add a bit to our pasta sauces. I’ve never tried the Colavita brand but I’ll look for it next time I need some. Thanks for sharing the tip.
Amy says
Wow, this was delicious. I took Kim’s suggestion and used red quinoa too. It looked as good as it tasted. I’ll definitely make this again, and often.
Lynne Webb says
Hi Amy,
So glad you like the recipe. This is one of my favorite meatless dinners.
Kim says
I just made this recipe using red quinoa to make the color pop a little more. It was amazing. I have saved it in my favorite recipes file. My son said he could eat it every day. Thank you for sharing.
Lynne Webb says
Hi Kim,
So glad you liked the recipe – the red quinoa must have looked really pretty. We appreciate you sharing the tip.
Maria S says
Do you have the nutritional values for this delicious meal