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Suggest a better descriptionSource: BodyBoss
Line a baking tray with lightly greased foil and preheat your oven to 420'F. Toss eggplant with 2 tablespoons of nut oil in a bowl and add salt and pepper. Place eggplant cubes on your baking tray and cook for 20-25 minutes or until eggplant has softened. For even roasting, remove from the oven halfway and flip eggplant over.
Meanwhile, rinse and drain the quinoa and add to small saucepan with 2/3 cup of water. Bring to boil then reduce heat and simmer, covered, for approximately 15 minutes. Remove from heat and let sit with lid on for 5 minutes, then fluff quinoa with a fork.
For the greens, heat 1 tablespoon of nut oil in a large skillet and add the spinach and 1 minced garlic clove. Cook, stirring, for a few minutes, until spinach is slightly wilted. Take skillet off heat and add in the cooked eggplant. Add in cooked quinoa, 1 clove of minced garlic and the lemon juice and mix well, adding a pinch of salt but remembering the feta will be salty. Crumble on the feta and serve.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 411 | ||
Calories from Fat: 152 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 8.9mg | 3 % | |
Sodium 124.2mg | 4 % | |
Potassium 769.6mg | 20 % | |
Total Carbohydrate 54.4g | 16 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 44.6g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 411
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