Quinoa and Veggie Stuffed Eggplant
Quinoa and Veggie Stuffed Eggplant with flax-seed and parmesan cheese
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
- 1 medium eggplant
- ¼ cup dry quinoa
- ½ cup chopped onion
- 1-2 garlic cloves minced
- ½ cup chopped zucchini
- ½ cup chopped bell pepper
- ¾ cup seeded chopped tomatoes
- ¼ cup ground flax-seed
- ½ tbsp dried parsley
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp crushed red pepper flakes
- 1 tbsp grated Parmesan cheese
Rinse quinoa thoroughly then cook on stove top according to directions, set aside once cooked.
Cut eggplant in half lengthwise; remove pulp, leaving a ¼” thick shell. Cube pulp; set shells and pulp aside.
In a large nonstick skillet coated with Coconut oil cooking spray, sauté onion and minced garlic until tender.
Add zucchini, bell pepper and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.
Stir in the tomatoes, ground flax-seed, parsley thyme, salt pepper and pepper flakes; cook for 1 minute. Remove from heat, stir in cooked Quinoa.
Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese and paprika.
Place on baking sheet and bake at 400° for 20-25 minutes or until shells are tender.
Serving: 1g | Calories: 270kcal | Carbohydrates: 46g | Protein: 11.6g | Fat: 7.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4.5g | Cholesterol: 1.8mg | Sodium: 311.2mg | Fiber: 17.8g | Sugar: 13.8g