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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Originally, this recipe used kale instead of spinach, but, as I had none on hand, I improvised (not to mention my spinach was getting a little wilt-y). It's pretty inexpensive and easy; it's worth a try. from the postpunk kitchen Ingredients:
1 cup uncooked quinoa |
1 cup whole wheat flour |
1/3 cup extra virgin olive oil |
1 eggplant |
3 cups spinach, chopped |
1 onion |
1 teaspoon sea salt |
fresh ground pepper, to taste |
cayenne |
sunflower seeds, for garnish |
Directions:
1. Preheat oven to 350 degrees.
2. Boil 3 cups of water and add the quinoa. Reduce heat to low and cover for about 25 minutes, until water is absorbed.
3. While the quinoa is cooking, cut the eggplant up into 1/2 slices and chop the spinach.
4. Steam the eggplant in about 1 of water until soft, about 10 minutes.
5. Chop up the onion.
6. By this time, the quinoa should be done. Transfer to a large bowl and mix with the flour, salt, pepper, cayenne, and whatever else you desire.
7. Add the oil and mix lightly.
8. Mix in the spinach and onion (and whatever other veggies you want).
9. Lightly oil a loaf pan and fill it halfway with the quinoa mixture. Place a single layer of the eggplant on top and spoon the rest of the quinoa mixture into the pan. top with the rest of the eggplant.
10. Sprinkle sunflower seeds on top and bake for about 35 minutes.
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