How to make Curried Eggplant and Chickpea Quinoa
Prep time: 15 minutes | Cook time: 20 minutes | Serves: 8
4 teaspoons minced garlic
1 teaspoon extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
½ cup water
1 medium eggplant, cut into ½-inch chunks
1 yellow summer squash, cut into ½-inch chunks
3 tomatoes, diced
1 (15-ounce) can chickpeas, drained and rinsed
½ cup packaged quinoa
1 teaspoon extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
½ cup water
1 medium eggplant, cut into ½-inch chunks
1 yellow summer squash, cut into ½-inch chunks
3 tomatoes, diced
1 (15-ounce) can chickpeas, drained and rinsed
½ cup packaged quinoa
1 cup vegetable or chicken broth
Low-fat plain Greek yogurt, for garnish
Low-fat plain Greek yogurt, for garnish
1 Place
a large skillet over medium-high heat. Sauté the garlic in the olive
minutes, or until tender.
minutes, or until tender.
2 Stir
in the cumin, turmeric, paprika, and cayenne pepper and cook for 1
3 Add
the water, eggplant, squash, tomatoes, and chickpeas. Cover,
4 While
the vegetables and chickpeas cook, place the quinoa and broth in a
the heat to low and cook for about 15 minutes, or until all liquid has
absorbed. Remove the pan from the heat and fluff the quinoa with a fork. (Otherwise, make the quinoa according to the package instructions.)
the heat to low and cook for about 15 minutes, or until all liquid has
absorbed. Remove the pan from the heat and fluff the quinoa with a fork. (Otherwise, make the quinoa according to the package instructions.)
5 Serve
the curried vegetables over the quinoa, garnished with a dollop of the yogurt.
Per Serving (1 cup):
Calories: 131; Total fat: 2g; Protein: 6g; Carbs: 23g; Fiber: 6g; Sugar: 6g; Sodium: 127mg
Calories: 131; Total fat: 2g; Protein: 6g; Carbs: 23g; Fiber: 6g; Sugar: 6g; Sodium: 127mg
