Wednesday, January 14, 2015

Spinach & Quinoa Eggplant {Gluten free}


  • 1/3 cup organic quinoa
  • 1 tbsp Basil
  • Pinch of sea salt
  • 20-30 fresh spinach leaves
  • 4-5 slices organic mozzarella cheese
  • 1 organic eggplant 
Directions: In a small pot, on low/medium heat add 2/3 cup water, 1/3 cup quinoa, 1 tbsp basil and a pinch of sea salt. While quinoa is cooking, peel and slice eggplant about 1/2 inch think. Lightly salt each side of each eggplant slice and let them sit for 30 minutes. Once the 30 minutes is up, place eggplant on a parchment lined baking sheet and then into a 350* oven for 45-50 minutes. Flip eggplant every 5 minutes. The last time you go to flip the eggplant, add 2-3 spinach leaves, a little spoonful of quinoa and then finish by topping eggplant with a half-slice of mozzarella. Place everything back in the oven for the remaining 5 minutes or until cheese is melted. Serve warm and if desired with fresh, organic tomatoes. ;)

God Bless!

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