Italian

Quinoa, Spinach, and Eggplant is for Dinner.

Quinoa, Spinach, and Eggplant takes 20 minutes to prepare.

Quinoa, Spinach, and Eggplant takes 60 minutes to cook.

Quinoa, Spinach, and Eggplant makes 4 servings.

The ingredients for Quinoa, Spinach, and Eggplant are:

- 1 Eggplant, diced in cubes
- 1/2 Large onion, diced
- 1 cup frozen spinach
- 1 Tbsp minced garlic
- 1/2 Cup rinsed Quinoa
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
- Salt, pepper, garlic powder to taste

Here is how you make Quinoa, Spinach, and Eggplant:

Preheat oven to 400 F. Dice eggplant and toss with olive oil, salt, pepper, and garlic powder. Spread eggplant in a single layer on a baking sheet and bake for 30 minutes or until soft and lightly browned.While eggplant is roasting, saute diced onion and minced garlic in a large pan. Cook quinoa according to directions on package. (1 cup water per 1/4 cup of dry quinoa: bring to boil and then simmer for 13 minutes).When onion is translucent, add cooked quinoa to pan along with 1 cup tomato sauce. Simmer on med-low. Add roasted eggplant and spinach. Stir. Continue to simmer on low for 10 minutes. Add mozzarella cheese to top, let melt before serving.Serving Size: Makes 4 1-cup servings.Number of Servings: 4Recipe submitted by SparkPeople user LMARQ107.

The nutritional information for Quinoa, Spinach, and Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 241.1

• Total Fat: 7.8 g
• Cholesterol: 20.0 mg
• Sodium: 558.3 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 7.1 g
• Protein: 13.3 g

Quinoa, Spinach, and Eggplant is Italian cuisine.

The dietary needs meet for Quinoa, Spinach, and Eggplant is Vegetarian