White Quinoa w/ Sautéed White Japanese Eggplant
For our white color scheme party this is a great color-inspired side dish.
Ingredients
- 4 cups Vegetable Stock
- 1 tsp Salt
- 1 tsp Onion Powder
- 2 cups White Quinoa (it also comes in red and black)
- 1/2 cup Olive Oil
- 1 Onion - diced
- 3 cloves Minced Garlic
- 8 Baby White Japanese Eggplants (split in half)
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- In Saucepan bring to boil Vegetable Stock, Salt and Onion Powder. Add White Quinoa and simmer until liquid is absorbed and quinoa is fluffy (about 20 minutes).
- Sauté in skillet Olive Oil, Onion, Garlic, Japanese Eggplant, Salt and Pepper.
- Cook until onion and eggplants are soft. Combine with Quinoa. Season to taste.
