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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Quinoa is actually a seed, not a grain (the brachah is ha’adamah) and it’s packed with protein and amino acids. Unlike rice, quinoa tastes bitter and bland when eaten on its own. To remove the bitterness, you can soak the quinoa in water for a few minutes before cooking. Drain and cook in fresh water. Try a recipe like this one and you won’t find quinoa to be bland!
1 cup quinoa
1/2 eggplant, cut into small cubes
1 red pepper, diced
1 zucchini, peeled and diced
1/2 red onion, diced
3 tablespoons Gefen Olive Oil
3 tablespoons Tuscanini Balsamic Vinegar
2 teaspoons Gefen Lemon Juice
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
pinch of pepper
Prepare the quinoa according to package directions. Set aside.
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet.
Place eggplant, red pepper, and zucchini on prepared baking sheet.
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. Drizzle half of the dressing over the vegetables. Bake for eight to 10 minutes.
Toss quinoa with vegetables, red onion, and reserved dressing. Serve warm.
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It was Devine. My family doesn’t like the taste of balsamic vinegar so I omitted it and added an extra cube of crushed garlic. Thanks for the great recipe