Fried Quinoa With Crispy Eggplant And Bok Choy

Name: Fried Quinoa With Crispy Eggplant And Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 2 cups vegetable broth or water; 1 pinch sea or kosher salt; 1 cup eggplant, cubed small; 2 tablespoons neutral vegetable oil; 2 cloves garlic, peeled and minced; 1 small onion, diced small; 2 tablespoons soy sauce (use tamari for gluten-free); 1 tablespoon water; 1 tablespoon rice miso paste; 1 inch knob fresh garlic, peeled and grated; 1 bunch Chinese cabbage (bok chou); 2 eggs; 1 handful fresh cilantro; 2 green onions, sliced thin; 1 tablespoon roasted peanuts or sunflower seeds

Servings: persons

1 cup uncooked quinoa
2 cups vegetable broth or water
1 pinch sea or kosher salt
1 cup eggplant, cubed small
2 tablespoons neutral vegetable oil
2 cloves garlic, peeled and minced
1 small onion, diced small
2 tablespoons soy sauce (use tamari for gluten-free)
1 tablespoon water
1 tablespoon rice miso paste
1 inch knob fresh garlic, peeled and grated
1 bunch Chinese cabbage (bok chou)
2 eggs
1 handful fresh cilantro
2 green onions, sliced thin
1 tablespoon roasted peanuts or sunflower seeds

1
Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve.
2
In a pot, place 2 cups of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed.
3
Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use.
4
To make Fried Quinoa, place a cast iron pan over high heat. When cast iron is hot, add a tablespoon of oil and cubed eggplant. Cook stirring minimally for about ten minutes. Eggplant should be soft throughout and crispy on the edges
5
While eggplant cooks place another large saute pan over high heat. Add another tablespoon of oil, diced onions and garlic.
6
Reduce heat to medium and sweat vegetables until translucent and soft (about 5-8 minutes).
7
In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low.
8
Add cooked quinoa and eggplant. Stir until well incorporated.
9
Moving quickly, add thinly sliced cabbage into the pan, cover for a couple of minutes, until cabbage starts to wilt.
10
Whisk two eggs together then pour over quinoa. Stirring constantly for two minutes until softly scrambled and well incorporated into the quinoa. Remove from heat.
11
Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup uncooked quinoa, 2 cups vegetable broth or water, 1 pinch sea or kosher salt, 1 cup eggplant, cubed small, and more.

Yes, Fried Quinoa With Crispy Eggplant And Bok Choy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!