Monday, September 16, 2013

Eggplant Tomato Quinoa Risotto

I found this recipe while clicking off of a recipe on Pinterest.
While it isn't the super creamy risotto of restaurant dreams, it is a tasty and healthier alternative.
yield: 4 servings

2 tbs olive oil
1 medium eggplant, peeled and chopped into 1/2" cubes
3 cloves garlic, minced
1/2 tsp sea salt
1/2 tsp black pepper
1C dry quinoa, rinsed and drained
1.5C vegetable stock
3 tbs butter
1 yellow onion, diced
1/2C dry white wine (I used Sauvignon Blanc)
1lb tomatoes, diced
1/4C grated parmesan cheese
1/2C thinly sliced basil

  1. Heat olive oil in a large pan over medium-high heat.
  2. Saute eggplant, stirring occasionally, until browned all over.
  3. Add garlic, salt, and pepper and saute for 1 minute.
  4. Scoop eggplant mixture into a bowl and set aside.
  5. In a small pot, bring quinoa and vegetable stock to a boil.
  6. Simmer until quinoa is tender and chewy, about 12-15 minutes.
  7. In the same pan you cooked the eggplant, melt 2 tbs butter over medium heat.
  8. Add onion and saute until soft, about 5 minutes.
  9. Add wine and tomatoes, simmer 5 minutes.
  10. Stir in cooked quinoa.
  11. Remove pan from heat and stir in remaining tablespoon of butter.
  12. Stir in parmesan cheese and basil.
  13. Enjoy!

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