Eggplant Quinoa Loaf Recipes
EGGPLANT QUINOA LOAF
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
Provided by Dandy Lyons
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Boil 3 cups of water and add the quinoa. Reduce heat to low and cover for about 25 minutes, until water is absorbed.
- While the quinoa is cooking, cut the eggplant up into 1/2" slices and chop the spinach.
- Steam the eggplant in about 1" of water until soft, about 10 minutes.
- Chop up the onion.
- 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.
- Add the oil and mix lightly.
- Mix in the spinach and onion (and whatever other veggies you want).
- 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.
- Sprinkle sunflower seeds on top and bake for about 35 minutes.
Nutrition Facts : Calories 309.2, Fat 14.2, SaturatedFat 1.9, Sodium 408.7, Carbohydrate 40.8, Fiber 7.3, Sugar 2.7, Protein 7.8
QUINOA LOAF
I foound this on the 3ABN recipe website and tried it. My family actually liked it too and they are fussy eaters! It is one that you can add your own favorite things to and it will adapt well. Just make sure that you diced or grate your added ingredients so that the loaf will cook correctly. It is a great vegetarian meatloaf substitute! If you use the egg for the non-vegan version, start with one egg and if it is still too stiff, add one at a time until the correct loaf texture.
Provided by OceanLuvinGranny
Categories Vegetable
Time 55m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Bring water to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
- Saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth.
- In large bowl, crumble tofu and combine with other ingredients including cooked quinoa.
- Place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish.
- Cover and Bake at 350 for 45 minutes.
- Remove cover the last 10 minutes. Serve with a gravy made of mushroom soup mixed with sour cream. Or, you can use a brown gravy.
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- Add the quinoa and vegetable broth to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the water is absorbed.
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