The busier my schedule gets, the less I blog and the more I appreciate easily prepared lunches. Today, however, is not a busy day. We just returned from our diving vacation to the Philippines and are gearing up to start work again tomorrow.
But, Sunday laziness has set in and we didn’t want anything complicated for lunch. So I made one of my favorite new recipes for lunch. It calls for quinoa which is a rare treat for us here in Taiwan. Unless someone brings it back with them from the West, we don’t get to enjoy it. Lucky for me, I currently have two bags!
So, for those of you with access to quinoa, be sure to try this super healthy recipe for lunch sometime soon.
Curried Quinoa and Eggplant
2 tsp olive oil
½ medium white or yellow onion (diced)
3 cloves of garlic
1 small eggplant (chopped)
1 red or yellow bell pepper (chopped)
1 cup chickpeas (pre-cooked, drained, patted dry)
2 cups cooked quinoa
1 Tbsp white vinegar
1 Tbsp olive oil
1 ½ tsp curry powder
¼ tsp kosher salt (plus more for salting eggplant)
½ tsp ground black pepper
½ cup pine nuts (optional)
½ cup raisins (optional)
Begin by placing eggplant in a bowl and dust with salt. Set aside.
Heat 2 tsp olive oil in a frying pan. Add diced onions and garlic. Cook until onions turn translucent (about 5 minutes). Remove from pan and place in a bowl for later use.
Rinse and drain the salted eggplant. Add to the frying pan along with 1 Tbsp vinegar, 1 Tbsp olive oil, curry powder, salt, and ground black pepper. Cook over medium heat until eggplant begins to soften (about 8 minutes). Add chopped pepper and chickpeas and cook for an additional 3 minutes. Then, add the cooked quinoa, cook for 2 more minutes, and remove from heat.
If you choose to use pine nuts and/or raisins, add them at the very end after the other ingredients are finished cooking.
Enjoy this meal either hot or cold over lettuce. Both are equally delicious.
(Makes 2-3 servings)