Quinoa with Roasted Eggplant, Butternut Squash, and Red Pepper

Quinoa with Roasted Eggplant, Butternut Squash, and Red Pepper with Yogurt, Tahini Sauce Recipe

Total time: 60 min (roasting time included)

Serves: 2-4

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups of water
  • 1 Tbls. Italian seasoning
  • 1 Tsp. Olive oil
  • 1 medium eggplant
  • 1 medium red pepper
  • 1/2 of a small butternut squash

For the sauce:

  • 1-2 Tbls of Tahini sauce
  • 3 Tbls. Greek or regular yogurt
  • Salt, pepper, lemon salt to taste

Process

  1. Heat oven to 450 F.
  2. Cut eggplant, butternut squash in circles. Leave the red pepper whole.
  3. Bring a roasting sheet and add the eggplant, butternut squash, and red pepper on it. Season lightly with olive oil, Italian seasoning, and salt & pepper.
  4. Cook them for about 30 minutes, or until fully cooked. You can take a fork to test them.
  5. Make sure you rotate the sheet and flip the red pepper to its other side so all ingredients can get an equal cook.
  6. While vegetables are cooking in the oven, you can bring 1 cup of quinoa to a boil in a small pot by adding 2 cups of hot water. After you have reached a boil, reduce heat to LOW and let the quinoa cook for about 20-25 minutes. Always check to see how much water is remaining, stirring from time to time.
  7. Add the rest of Italian seasoning to the quinoa. When cooked, set to the side.
  8. Remove your vegetables from the oven and let them cool for 5 minutes.
  9. You can serve the quinoa on a plate and top it with the eggplant, butternut squash, and red pepper. I personally tried to cut them into smaller pieces.

For the sauce:

  1. Mix Tahini, yogurt, lemon salt, and salt and pepper together until you get a smooth, yet slightly runny texture. Drizzle over the plate.

Lessons Learned: This recipe is something I came up with by getting different vegetarian food inspirations online. It is not new, but it is really delicious (and simple). You can definitely add more vegetables of your choice if you prefer (zucchini, carrots, etc.). The combination of eggplant with butternut squash is really great. I have also cooked this recipe with sweet potato before, which can definitely replace butternut squash should you not have it. When I make it next,  I plan on adding roasted almonds or pine nuts to this dish…or even some raisins.

Enjoy!

Roasted vegetables took 30 minutes to cook.

 

 

 

 

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