Diet Day 26 – Stuffed Aubergines with Quinoa and Winter Vegetables, and Walnut Sauce
Image via Wikipedia
bbb
bbb
bbb
Today, I’m focusing on a new recipe I tried over the weekend, in my quest to find more things to do with Quinoa;
bbb
bbb
bbb
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
bbb
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.
bbb
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.
bbb
bbb
Related Articles
- Healthy Chicken Adobo with Quinoa (thismamacooks.com)
- Wafuu Quinoa – Quinoa with Japanese flavors (justbento.com)
bbb
LOL. In the email I received every blog sentence started with ‘bbb bbb bbb’. I thought you were cold!
Take care.