Quinoa, a “grain” (technically a seed) that I have passed up on the shelves for a few months now. I tend to gravitate more towards couscous or rice when I am in need of a quick side dish. QUINOA is my NEW favorite. Easy as pie to prepare, and endless ways to enjoy. This is the perfect pantry item to use as a main dish, and a simple side. Kid tested, husband tested, and mother approved. This grain is the newest super-food, it will be used and abused in our house due to Owen’s never ending allergy issues. Gluten free, wheat free, dairy free, the list goes on…. Perfect for my little “O”. It is amazing how such a tiny grain is filled with so many nutrients. Google away, you will be impressed. This is the dinner we made the other evening, already wanting to make it again!
INGREDIENTS:
- 1 Cup Quinoa
- 2 Cup Chicken Stock (you can use vegetable stock, or water to cut calories)
- 1 Eggplant, cubed
- 5 Small zucchini, sliced
- 1 Cup Grape Tomatoes
- Tablespoon lemon juice
- 1/4 Cup Feta Cheese
- Salt, pepper, and garlic powder
DIRECTIONS:
Preheat oven to 350*
Line a baking sheet with foil. Cut the eggplant and zucchini, and place onto the baking sheet. Add the grape tomatoes whole (they will burst). Drizzle with extra virgin olive oil, salt, pepper, and a pinch of garlic powder. Mix with your hands, and spread into an even layer. Let roast until everything softens and tomatoes burst. (Approximately 45 minutes)
In the meantime, in a medium sauce pan over medium-high heat, bring chicken stock and quinoa to a boil. Reduce to a simmer, cover and let cook for 10-15 minutes, until grain is translucent and you can see a ring around the grain. (Check your package for directions as well) Fluff with a fork, turn off heat and set aside.
Once vegetables are done, place quinoa in the bottom of a serving dish, spoon vegetables on top. Squeeze lemon juice on top, and crumble feta over the entire dish. DELICIOUS!
P.S. “Q” is also for “Q-T pie” Look at this kid! 9 months old already! LOVE HIM.
