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Once your quinoa and eggplant have reached the desired stage of cooking, it's time to bring the ingredients together for a delightful harmony of flavors. Start by carefully combining the cooked quinoa with the sautéed eggplant mixture in a large mixing bowl. To achieve optimal flavor distribution, gently fold the ingredients together with a spatula or wooden spoon rather than stirring vigorously. This will help maintain the texture of the quinoa while ensuring that each grain is coated with the rich flavors of the eggplant and spices.

Healthy Fall Eggplant & Quinoa Bake

Discover the warmth of autumn with our Autumnal Quinoa & Eggplant Delight, a nourishing dish perfect for cozy evenings. This recipe features quinoa and eggplant, both rich in nutrients and flavor. Roasted eggplant adds depth while fluffy quinoa provides a satisfying base. Enhanced by fresh herbs and optional feta, this meal is visually appealing and packed with health benefits. Perfect for gatherings or a quiet night in, embrace fall with every delicious bite.
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Ingredients
  

1 large eggplant, diced

1 cup quinoa, rinsed

2 cups vegetable broth

1 small onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 can (14 oz) diced tomatoes, drained

1 cup spinach, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon olive oil

1/2 cup feta cheese, crumbled (optional)

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it cool slightly.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, add minced garlic and sauté for another minute.

        Add Eggplant & Peppers: Stir in the diced eggplant and bell pepper, cooking for about 8-10 minutes until the vegetables are tender. Season with salt, pepper, oregano, thyme, and smoked paprika.

          Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, chopped spinach, and drained diced tomatoes. If using, fold in the crumbled feta cheese. Mix well to combine all ingredients evenly.

            Transfer to Baking Dish: Pour the mixture into a greased baking dish (approximately 9x13 inches). Spread it out evenly.

              Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is slightly golden and bubbly.

                Garnish & Serve: Once baked, let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 60 minutes | 6 servings