EGGPLANT WITH QUINOA, PEPPERS AND CRANBERRIES

EGGPLANT WITH QUINOA, PEPPERS AND CRANBERRIES

It can be served as a meal full of right nutrients for a healthy lunch or dinner. If you train often, you probably take care of what you eat. This meal is a great after training meal, because of all the healthy ingredients in it.

Good news are that:

eggplant does not have that much calories,

quinoa has lots of proteins and it is gluten-free,

the vegetables are a great source of carbohydrates,

the cranberries will add some sweetness to this meal,

if you like vegan food this meal is for you.

 

Ingredients:

1 eggplant

1 cup of quinoa (I choose 3 color quinoa)

some olive oil

½ onion

red and yellow pepper

black pepper

salt (I used himalayan pink salt)

1 handful cranberries

 

Directions:

 

  1. Preheat the oven to 400ºF. Cut the eggplant in half lengthwise and scoop out some of the flesh. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and bake for 20 minutes.
  2. While the eggplant is cooking, cook 1 cup of quinoa in 2 cups of water.
  3. Heat the remaining oil in a large pot. Cut and fry the onion. Wash and cut the peppers. Add to it, fry till softened, about 5 minutes.
  4. Add cooked quinoa and spices, and cook until the liquid has evaporated. At the end, add cranberries.
  5. Once the eggplant has cooked for 15 minutes, stuff each half with the quinoa mixture. Bake for another 15 minutes.

 

Enjoy!