Italian Vegetable Quinoa Bowls
- 1/2 lb. eggplant, cubed, skin on
- 1 lb. tomatoes, or 1 can (14-15 oz) whole, diced, or crushed tomatoes
- 1 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup quinoa
- 1/2 lb. zucchini, sliced into rounds
- 1 can cannellini or navy beans, drained
- 1/2 tsp oregano
- Pinch of cayenne pepper (adds spice)
- 1/3 cup fresh chopped basil, divided
- 2 tbsp fresh lemon juice
- Salt and pepper
- Chopped basil or flat leaf parsley for garnish (optional)
- Grated parmesan or mozzarella cheese for garnish (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh (1/3 cup)
- Basil or flat leaf parsley (1)
- Cannellini or navy beans (1 can)
- Eggplant, skin on (1/2 lb.)
- Garlic (4 cloves)
- Onion, medium (1)
- Oregano (1/2 tsp)
- Tomatoes (1 lb.)
- Zucchini (1/2 lb.)
- Cooking & Baking
- Cayenne pepper (1 Pinch)
- Olive oil, extra virgin (1 tbsp)
- Salt and pepper (1)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Lemon juice, fresh (2 tbsp)
- Dairy
- Parmesan or mozzarella cheese, Grated (1)
Preparation
Read recipe preparation on theshiksa.com
Social Stats
67.3Rating
1-100
1-100
10Tweets
198Facebook
Shares
Shares
7StumbleUpon
Views
Views
940PinterestPins
Recipe Stats
Published May 31, 2012 (8 months ago).
121 people saved this recipe.
