After a trip to the farmers’ market, I was inspired to make a veggie dish! I have only made quinoa one other time, but thought it would pair perfectly with the eggplant and zucchini I picked up yesterday. This is what I did:
Ingredients (Serves 2 as a main dish)
- 5 small eggplants (any variety), sliced 1/4 inch thick
- 2 medium zucchini, sliced 1/4 inch thick
- 1 lemon (juice and zest of)
- 2 garlic cloves, diced
- 1/2 cup extra virgin olive oil, plus more for drizzling
- salt and pepper to taste
- 1 cup white quinoa, thoroughly rinsed
- 1 1/2 cups water
- 1/4 tsp salt
- 3 T chopped fresh Italian parsley (optional)
- 1/4 cup freshly grated Parmesan cheese (optional)
Directions
Preheat oven to 400° F. Place sliced eggplant and zucchini on a large baking sheet, slightly overlapping.
Season generously with freshly ground salt and pepper. Drizzle extra virgin olive oil over each row.
Place veggies in the oven and cook for 45 – 60 minutes at 400° F, turning once. After 45 minutes, remove any smaller slices that are cooked through and tender to avoid burning. Remove the rest of the veggies when completely tender and beginning to brown.
Once veggies are in the oven, start making the dressing. In a medium-size bowl, whisk together the zest and juice of one lemon, diced garlic, 1/2 cup of extra virgin olive oil, and salt and pepper to taste.
Once dressing is completely emulsified, let sit while the veggies cook.
When veggies are halfway done (25 – 30 minutes), begin cooking quinoa according to the directions on the box. When quinoa is finished cooking, fluff with a fork, and add finished, roasted veggies to the pot. Mix thoroughly. Whisk dressing once again, and strain with a sieve over the quinoa and veggie mix, until just coated. Add parsley and Parmesan, if desired.
Serve and enjoy!
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