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Name: Quinoa Caviar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt; 4 ts Soy sauce to taste; 1 tb Extra Virgin Olive Oil; 2 Garlic minced; 1 c Quinoa; 2 tb Fresh lemon juice to taste; 3 tb Fresh cilantro minced; 3 tb Parsley chopped; 1 Onion finely chopped; 2 c Salted water; 1 sm Eggplants

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INGREDIENTS

Salt
4 ts Soy sauce ; to taste
1 tb Extra Virgin Olive Oil
2 Garlic ; minced
1 c Quinoa
2 tb Fresh lemon juice ; to taste
3 tb Fresh cilantro ; minced
3 tb Parsley ; chopped
1 Onion ; finely chopped
2 c Salted water
1 sm Eggplants

Servings

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Prick the eggplants in several spots with a fork. Roast the eggplants on a nonstick baking sheet for 40 minutes, or until soft. Let eggplants cool. 2. Heat the olive oil in a nonstick frying pan. Add the onion and cook over medium heat until soft but not brown, 3 to 4 minutes. Stir in the Quinoa and lightly toast it for 1 minute. Stir in 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover the pan, and gently simmer the Quinoa for 15 minutes. Remove the pan from the heat and let stand for 10 minutes. Uncover the pan and fluff the Quinoa with a fork. Transfer the Quinoa to a mixing bowl and let cool. 3. Cut the eggplants in half lengthwise. Scrape out the flesh, taking care not to pierce the eggplant skin, and place it in a food processor with the garlic, cilantro, parsley, soy sauce, and lemon juice. Puree to a smooth paste. Stir the eggplant mixture into the Quinoa. Correct the seasoning, adding soy sauce, pepper, or lemon juice to taste. Spoon the caviar back into the eggplant skin and serve it with toast points, Bruschetta, or pita chips, or on boiled new potatoes with no fat sour cream. Steven Raichlens High Flavor Low Fat Vegetarian Cooking Dictated by Jane Rosenberg-Coombs 12 /29/96 NOTES : Quinoa, the wonder grain from the Andes, has a softly crunchy consistency that reminds me of caviar. That set me thinking about Russias eggplant caviar, and I decided to combine the two. Soy sauce gives it a briny quality,, while the cilantro hints at the iodine thing of sturgeon roe. Serves 9 Recipe by: Steven Raichlens High Flavor Low Fat Vegetarian Cooking Posted to MC-Recipe Digest V1 #375, by jfcoombs@avana.net on Thu, 16 Jan 97.

NOTES

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Quinoa Caviar

Salt
4 ts Soy sauce to taste
1 tb Extra Virgin Olive Oil
2 Garlic minced
1 c Quinoa
2 tb Fresh lemon juice to taste
3 tb Fresh cilantro minced
3 tb Parsley chopped
1 Onion finely chopped
2 c Salted water
1 sm Eggplants

1. Preheat the oven to 350 degrees F. Prick the eggplants in several spots  with a fork. Roast the eggplants on a nonstick baking sheet for 40 minutes,  or until soft. Let eggplants cool.    2. Heat the olive oil in a nonstick frying pan. Add the onion and cook over  medium heat until soft but not brown, 3 to 4 minutes. Stir in the Quinoa  and lightly toast it for 1 minute. Stir in 2 cups water and salt to taste  and bring to a boil. Reduce the heat, cover the pan, and gently simmer the  Quinoa for 15 minutes. Remove the pan from the heat and let stand for 10  minutes. Uncover the pan and fluff the Quinoa with a fork. Transfer the  Quinoa to a mixing bowl and let cool.    3. Cut the eggplants in half lengthwise. Scrape out the flesh, taking care  not to pierce the eggplant skin, and place it in a food processor with the  garlic, cilantro, parsley, soy sauce, and lemon juice. Puree to a smooth  paste. Stir the eggplant mixture into the Quinoa. Correct the seasoning,  adding soy sauce, pepper, or lemon juice to taste. Spoon the caviar back  into the eggplant skin and serve it with toast points, Bruschetta, or pita  chips, or on boiled new potatoes with no fat sour cream.    Steven Raichlens High Flavor Low Fat Vegetarian Cooking    Dictated by Jane Rosenberg-Coombs 12 /29/96    NOTES : Quinoa,  the wonder grain from the Andes, has a softly crunchy  consistency that reminds me of caviar.  That set me thinking about Russias  eggplant caviar, and I decided to combine the two.  Soy sauce gives it a  briny quality,, while the cilantro hints at the iodine thing of sturgeon  roe. Serves 9    Recipe by: Steven Raichlens High Flavor  Low Fat Vegetarian Cooking    Posted to MC-Recipe Digest V1 #375, by jfcoombs@avana.net on Thu, 16 Jan  97.

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Nutrition

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Serving Size: 1 Serving (1038g)
Recipe Makes: 1

Calories: 1169
Calories from Fat: 259 (22%)

Amt Per Serving		% DV

	Total Fat 28.8g	38 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 9.3g
Cholesterol 0mg		0 %
Sodium 404.3mg		14 %
Potassium 3226.2mg		85 %
Total Carbohydrate 195.9g		58 %
	Dietary Fiber 39.1g	156 %
	Sugars, other 156.8g
Protein 41.7g		60 %
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.

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Calories per serving: 1169

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