Diet Day 26 – Stuffed Aubergines with Quinoa and Winter Vegetables, and Walnut Sauce

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Today, I’m focusing on a new recipe I tried over the weekend, in my quest to find more things to do with Quinoa;
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Stuffed Aubergines with Quinoa and Winter Vegetables, and Walnut sauce
Ingredients
- 2 aubergines
- 1 medium onion
- 2 cloves garlic
- 1/2 small chopped pumpkin
- 1 red pepper chopped
- 225g Quinoa
- 1 tsp all spice
- enough vegetable stock to cover the quinoa during cooking
Sauce
- 100g shelled walnuts
- 4 cloves garlic chopped
- 2 tbsp fresh breadcrumbs
- 30ml olive oil
- juice of one lemon
- a little water if necessary
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Directions
Blanche the Aubergines in boiling water for 5 mins. Cut in half lengthways and scoop out the flesh inside. Finely chop the flesh
Chop the Onions and Garlic and fry til transluscent in a little olive oil.
Add the chopped Peppers, Aubergine flesh, and Pumpkin (other winter vegetables could be substituted), and then the Quinoa. Stir for 2 mins.
Add enough vegetable stock to cover the Quinoa, and cook until the Quinoa is fluffy. Add a little more water if necessary.
Stuff the Aubergines with the mixture and place in an ovenproof dish.
Bake at 175 deg for 25 minutes, covered in tinfoil.
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To make the sauce
Place all the ingredients in a liquidiser and blend until smooth. Use about 150ml water to start and add more if necessary. The sauce is best left standing for one hour before serving.
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Related Articles
- Healthy Chicken Adobo with Quinoa (thismamacooks.com)
- Wafuu Quinoa – Quinoa with Japanese flavors (justbento.com)
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LOL. In the email I received every blog sentence started with ‘bbb bbb bbb’. I thought you were cold!
Take care.