Imagine a dish that's not just a meal, but a vibrant culinary adventure packed with nutrition and flavor! This Eggplant Spinach Quinoa Bowl is your ticket to a mouthwatering, plant-powered experience that will make your taste buds dance and your body thank you. Perfect for health-conscious foodies, busy professionals, and anyone craving a delicious vegetarian meal that doesn't compromise on taste or nutrition.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 medium eggplant, diced
- 2 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, preheat the oven to 425°F (218°C) and prepare a baking sheet with parchment paper.
- Dice the eggplant into uniform 1/2-inch cubes to ensure even roasting.
- Toss eggplant cubes with olive oil, garlic powder, salt, and pepper in a mixing bowl until evenly coated.
- Spread seasoned eggplant cubes on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
- Roast eggplant in the preheated oven for 20-25 minutes, turning once halfway through, until edges are golden brown and crispy.
- Halve the cherry tomatoes and roughly chop the fresh spinach while eggplant is roasting.
- Once quinoa is cooked, fluff with a fork and let rest for 5 minutes.
- In a large serving bowl, combine cooked quinoa, roasted eggplant, fresh spinach, and cherry tomatoes.
- Gently toss all ingredients together, allowing the warm quinoa and eggplant to slightly wilt the spinach.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately in individual bowls, garnishing with optional herbs like fresh basil or parsley if desired.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove the natural bitter coating and ensure a fluffy, light texture.
- Eggplant Roasting Secrets: Cut eggplant into uniform cubes for even roasting and ensure your baking sheet isn't overcrowded to achieve those crispy, golden edges.
- Seasoning Hack: Don't be shy with garlic powder and olive oil - they're key to elevating the eggplant's flavor profile.
- Spinach Wilting Technique: Let the warm quinoa and roasted eggplant gently wilt the spinach for the perfect texture and temperature blend.
- Optional Enhancements: Experiment with fresh herbs like basil or parsley for an extra layer of freshness, or add a sprinkle of feta cheese for a tangy twist.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
