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:
- 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.
- While the eggplant is cooking, cook 1 cup of quinoa in 2 cups of water.
- 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.
- Add cooked quinoa and spices, and cook until the liquid has evaporated. At the end, add cranberries.
- Once the eggplant has cooked for 15 minutes, stuff each half with the quinoa mixture. Bake for another 15 minutes.
Enjoy!