- 4 Tablespoons olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 Tablespoon curry powder
- 2 teaspoons chili powder
- ¼ teaspoon + ¼ tsp pink Himalayan/sea salt
- 1 cup quinoa
- 2 cups filtered water
- 2 eggplants
- ½ cup cashews, chopped
- 1 Tablespoon lemon juice (about ½ lemon)
- In a medium-sized skillet, heat 2 tablespoons of olive oil over medium heat. Add in onion, garlic, curry powder, chili powder, and ¼ teaspoon of salt. Cook and stir for 2 minutes.
- Add quinoa and continue cooking and stirring for 5 minutes until quinoa is lightly toasted. Add in water, cover and reduce heat, and simmer for 20-25 minutes until quinoa is translucent and water is absorbed.
- While the quinoa is simmering, cut eggplants in half lengthwise and scoop out the seeds. Place on a greased baking sheet, cut sides facing up. Brush eggplant with the remaining 2 tablespoons of olive oil and sprinkle with ¼ teaspoon of salt. Broil on high for about 7 minutes or until tender (position oven rack so that eggplants are about 6 inches away from broiler element).
- Stir chopped cashews and lemon juice into cooked quinoa. Stuff the eggplants with the quinoa mixture. Serve warm. Enjoy!
Serves 4. Per Serving:
Calories: 449.4 | Total Fat: 25.4 g | Total Carbohydrate: 49.4 g | Dietary Fiber: 9.4 g | Protein: 11.7 g
Cashews are a good source of healthy dietary fats and essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc.
Eggplant contains anthocyanins which protect the brain by reducing inflammation, improving blood flow, and protecting brain cell membranes from free radical damage.
Garlic is grown around the world and there are over 300 varieties of garlic. It is considered both a vegetable and an herb and is clinically proven to support the immune system.
Lemon juice contains enzymes which accelerate the digestive process. Even though lemon juice is acidic, it actually has an alkalizing effect on the body.
Olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.
Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals such as vitamins C, B, and potassium. The flavanoids are concentrated in the outer layers, so try to remove as few layers as possible when peeling.
Quinoa is one of the most protein-rich plant foods available. It is a complete protein containing all nine essential amino acids.