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