Thursday 6 June 2013

RECIPE | Quinoa 'Risotto' - Eggplant, Cherry Tomato, Baby Spinach, Kale

This yummy quinoa 'risotto' is so quick and easy to prepare and takes about 5 minutes of cooking! Gluten free and can be dairy free if you omit the goats cheese feta.



Ingredients:
1 cup cooked quinoa
1 eggplant cut into big cubes
10 cherry tomatoes halved
3 kale leaves slices
handful baby spinach
1 clove garlic, minced
1/2 red onion, diced small
1 teaspoon coconut oil
Goats cheese feta to crumble on top



Directions:
Heat skillet, add coconut oil
Once warm add garlic and onion, cook until the the onion cooks slightly
Add eggplant cook for 2 minutes
Add cherry tomatoes, cook until warmed through
Add spinach, kale, cooked quinoa and mix through.
Season with sea salt and black pepper
Crumble on goats cheese if using



Serves 2 people

So easy.. So yummy!!


TIPS: When I cook quinoa I always cook the whole packet (about 2 1/2 cups) and save what I don't use in the fridge to just throw into a salad or heat up for a quick meal like this. It stores well in the fridge once cooked for about a week.

Goats milk is much easier for the body to digest than cows milk which is why I use goats cheese feta. I try not to eat too much dairy but this is one exception!

Bee xx

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