A bowl of anything makes the best dinner. There's a magic when you put a handful of ingredients together in a bowl and they come together and make a dinner. It does take a ratio of the right things; there should be one grain, one green, something crunchy, and something salty. But not too much salty otherwise you can't stop drinking water all night.
The best part about these bowls is that you actually feel full after eating them. But not gross full. The healthy kind of full where you know you aren't going to go search for ice cream or a cookie in an hour.
EGGPLANT QUINOA BOWL
1 large eggplant, cubed
1 onion, chopped
3 cups spinach
¼ cup feta, crumbled
1 ½ cups quinoa
1 cup white wine
2 cups stock
1 tsp dried oregano
1 tsp dried basil
¼ cup fresh parsley
1 can chick peas, drained
Preheat oven to 450 degrees. In a large skillet, cook eggplant and onion over medium heat until tender
Pour chick peas out on a baking sheet, sprinkle with salt and pepper, and pop into the oven. Roast 20 minutes until crispy.
Stir quinoa into the eggplant pan. Add white wine and bring to a bubble.
Add stock and spices to the eggplant pan and cover. Cook until quinoa is tender. (10 mins)
Scoop out quinoa and top with feta, spinach, parsley, and roasted chick peas.
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