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🥗 Napolitaine Quinoa Bowl with Eggplant and Goat Cheese

545 kcal · 35 min · 4 servings

Ingredients

• 200 g Quinoa (cold-cook variety)
• 300 g Eggplant
• 2 Stück Spring onion (or red onion)
• 400 ml Tomato purée
• 150 g Fresh goat cheese (Chèvre frais)
• 2 g Oregano (dried)
• 30 ml Olive oil
• 6 g Salt
• 4 Zweige Fresh thyme

Instructions

1. 1. Rinse the quinoa under cold water and cook it according to package instructions (approx. 15 minutes) until tender. Fluff it with a fork at the end to ensure a light texture.
2. 2. Wash the eggplant and cut it into 1 cm cubes. Dice the onion finely.
3. 3. Heat the olive oil in a large pan over medium-high heat. Fry the eggplant cubes and onions for 10 minutes until soft and golden brown. Remove them from the pan and set aside.
4. 4. Pour the tomato purée into the same pan. Add the dried oregano and thyme. Simmer the sauce for 5 minutes while stirring until it thickens slightly.
5. 5. Mix the cooked quinoa, the fried eggplant vegetables, and the tomato sauce in a large bowl. Season to taste with salt.
6. 6. Serving: Divide the mixture into 4 containers. Top each portion with 30 g of fresh goat cheese. Store in the refrigerator.

Nutrition per serving

• kcal: 545
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 62 g