Sautéed eggplant and pepper quinoa

This one-skillet side dish, featuring a soft curry flavor and a mix of vegetables, stays moist and is packed with plant-based proteins. Minimal cleanup makes it a favourite for everyone!

This recipe has been adapted to include Health Canada’s food safety guidance.

by Emily Richards PH Ec.

140 cal Serves 4-6

Prep time 0h 10m

Cook time 0h 20m

Total time 0h 30m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces.
Step 2

Gently rinse eggplant, onion, bell pepper, garlic cloves and fresh basil or cilantro under cool running water before preparing the ingredients.
Step 3

In a nonstick skillet, heat oil over medium heat high heat and saute eggplant, onion and pepper for 3 minutes or until starting to brown. Reduce heat to medium and stir in garlic, curry powder and hot pepper flakes, if using for 1 minute. Add quinoa and stir to combine. Pour in broth and bring to a simmer.
Step 4

Cover skillet and reduce heat to medium-low and cook for about 15 minutes or until quinoa has absorbed all the broth and is tender.
Step 5

Remove from heat and add basil; fluff with fork to serve.