Quinoa bowl with miso eggplants
- Weekday Hassle Free Dinners
- Serves 2
- Prep 5 min
- Cook 20 min
If you think that vegetarian dishes will leave you hungry, this dish will prove you wrong. It is a surprisingly filling dish - or maybe I ate too many servings :)
I just love the rich miso coating. I have used baby eggplants for the recipe but you can also go for the regular eggplants. If you don't like quinoa, replace it with brown rice .
Ingredients
- 1 packet of Quinoa (Celebrate Health brand)
- 1 punnet of baby eggplants
- 30 gm white miso paste
- 2 ts soy sauce
- 3 ts honey
- 50 gm baby rocket leavees
- sesame seeds
Method
- Heat oven to 180 C. Place baking paper on the baking tray and lightly grease with olive oil.. Cut the eggplants in half ( or wedges if you are using big eggplants). Make miso sauce by mixing together the miso paste, soy sauce and honey. Place the eggplants on the baking tray and generously brush with the miso sauce. Bake for 20 minutes until golden.
- Cook the quinoa according to the packet instructions. I like using "Celebrate Health" brand, tomato & basil flavour.
- Spoon the quinoa onto the bowl and top with roasted eggplants. Sprinkle with sesame seeds and top with baby rocket.
Published 4 April 2017. All recipes