Berenjenas Rellenas de Quinoa

Berenjenas Rellenas de Quinoa is a delightful vegan dish that combines roasted eggplants stuffed with a savory quinoa mixture, evoking the coastal flavors of Spanish seafood cuisine. This hearty meal is not only satisfying but also packed with nutrients, making it a perfect choice for a wholesome dinner.

Ingredients

• Eggplant - 2 medium
• Quinoa - 150 grams (3/4 cup)
• Vegetable broth - 300 ml (1 1/4 cups)
• Red bell pepper - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Smoked paprika - 1/2 teaspoon
• Nutritional yeast - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplants in half lengthwise and scoop out some flesh to create boats, leaving a small border. Sprinkle salt on the insides and let them sit for about 10 minutes to draw out bitterness.
3. Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy.
4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add diced onion, garlic, and red bell pepper, and sauté for about 5 minutes until softened.
5. Add the cherry tomatoes, smoked paprika, salt, and black pepper to the skillet, cooking for another 5 minutes until the tomatoes soften.
6. Stir in the cooked quinoa and chopped parsley, mixing well. Remove from heat and add lemon juice and nutritional yeast, adjusting seasoning if necessary.
7. Rinse and pat dry the eggplant halves. Place them cut-side up on a baking tray and fill each with the quinoa mixture, pressing gently to pack it in.
8. Bake in the preheated oven for 25 minutes, or until the eggplants are tender and slightly golden on top.
9. Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 54 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from quinoa.
• Rich in dietary fiber to support digestive health.
• Contains antioxidants from eggplants and tomatoes.
• Low in saturated fat and cholesterol-free.

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